Instructions: Heat the oil in a large nonstick skillet. Dust the turkey cutlets with pepper. Add cutlets to the skillet and cook over high heat, turning once, until nicely browned outside but still slightly pink inside, 1 to 2 minutes per side. Transfer to a platter and keep warm in a low oven, about 200 degrees.

Add 1/4 cup of the wine or vermouth to the skillet. Cook over moderately-high heat until reduced by half, scraping up any browned bits and incorporating them into the liquid. Add the chicken stock and mustard and boil for 4 minutes. Add the sage leaves and cook until the liquid is reduced by half, about 4 minutes.

In a small bowl, dissolve the cornstarch in the remaining 1/2 tablespoon wine and stir into the sauce. Bring sauce back to a boil until thickened and season with salt and pepper.

Add the turkey and turn to coat with the sauce. Transfer the turkey to a platter and spoon the remaining sauce on top.

This recipe yields 4 servings.

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