Instructions: In a blender, smoothly puree tomatoes and their liquid.

Lightly sprinkle turkey breast slices with salt and pepper, then coat with flour. In a wide frying pan, heat oil over medium-high heat. Add turkey and cook 1 1/2 to 2 minutes on each side or until lightly browned. Remove turkey from pan and keep warm. Add wine to pan and stir to scrape up browned bits. Add pureed tomatoes, chicken broth and sage. Heat to simmering; simmer 5 minutes or until sauce thickens slightly. Add peas; cook for 1 minute to heat through. Pour sauce over turkey.

Makes 4 servings.

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