Source: dLife

Thin turkey cutlets topped with roasted red peppers and melted cheese served with a Marsala wine sauce.

Servings

1 floz chopped red bell peppers , cut into 4 wedges
2 tsp olive oil
1 lb turkey breast cutlets , 4 pieces
2 tsp fresh sage
0.5 tsp salt
0.25 tsp black pepper
0.5 cup part skim shredded mozzarella
0.25 cup Marsala wine
0.25 cup low sodium chicken broth ,
2 tsp butter
0.12 cup fresh sage , optional

1 Preheat broiler.
2 Lay bell peppers, flesh side down on a foil covered baking sheet; broil 10 minutes or until skin is black. Put peppers in a plastic bag and let rest, sealed for 10 minutes; peel off skin.
3 Pour oil in a frying pan and heat over medium heat. Season turkey with sage, salt, and pepper. Cook turkey in pan 2 1/2 minutes per side. Arrange peppers and cheese on top of turkey and pour Marsala and broth to pan. Place lid on pan and cook 45 seconds or until cheese is melted. Using a slotted spoon, take turkey out of pan.
4 Let Marsala mixture boil about 1 1/2 minutes or until liquid is reduced to 1/4 cup. Take pan off of heat and whisk in butter. Spoon sauce over turkey and garnish with sage.