Instructions: Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir well.

Dredge turkey cutlets in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; set aside and keep warm.

Add shallots to skillet; saute over medium heat for 1 minute. Add wine and broth; stir, scraping bottom of skillet with a wooden spoon to loosen the browned bits. Bring to a boil, and cook for 5 minutes. Add vinegar, sugar, and 1/4 tsp salt; bring to a boil. Reduce heat; simmer for 3 minutes. Spoon sauce over cutlets. Garnish with thyme sprigs, if desired.

Yield: 4 servings (serving size: 3 oz turkey and 2 tbl sauce)

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