4 turkey breast cutlets (1 pound)
* ground black pepper
1 1/2 tablespoons butter
1 1/2 teaspoons dried sage, divided
3 green onions, thinly sliced with tops
1 (14.5 ounce) can chicken broth
1/3 cup cream sherry
2 tablespoons cornstarch
4 slices sourdough bread, toasted
Season cutlets on both sides with salt and pepper. Thinly slice green onions. Dissolve cornstarch in 1/4 cup chicken broth; reserve remainder of broth.
Melt 1 tablespoon butter in a large skillet over medium high heat. Sprinkle 1 teaspoon sage over butter; swirl skillet or stir to combine. Add cutlets and cook 1 1/2 to 2 minutes per side. Remove to a plate; cover and set aside.
Melt remaining 1/2 tablespoon butter in same skillet. Sauté green onions and 1/2 teaspoon sage 1 minute. Add reserved broth and sherry. Bring to a boil and cook 5 minutes to reduce slightly. Stir in cornstarch solution and season to taste. Reduce heat to medium. Return turkey and any accumulated juices to skillet; stir and simmer 1 minute to heat through.
Toast bread while turkey simmers. Place one cutlet on each slice of bread and spoon gravy over tops. Serve immediately.
No Nutritional Information Available