Turkey Cutlets with Pancetta Sage Sauce

1 1/2 lbs turkey breast cutlets (about 8)
1/2 tsp salt
1/8 tsp freshly ground black pepper
cooking spray
1/3 c thinly sliced pancetta (about 1 oz)
2 tbsp thinly sliced fresh sage (I would just chiffonade it)
3/4 c white wine
1/2 c reduced sodium chicken broth
2 tbsp butter, cut up into small pieces

-Sprinkle turkey with salt and pepper. Heat a large nonstick skillet over medium heat. Coat with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.

-Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 c (about 3 minutes). Add broth; bring to boil. Cook until liquid is reduced to about 2/3 c (about 2 minutes). Remove pan from heat, stir in butter. Serve sauce over turkey.

Calories: 269 Fat: 9.1 g (sat 5g, mono 2.7g, poly 0.8g)
Protein: 43.1g Carbs: 0.8g Fiber: 0g

NET CARBS PER SERVING: 0.8g