• 3 tablespoons all-purpose flour
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground white pepper
  • 1 pound boneless turkey breast, thinly sliced
  • 1/4 cup dry white wine
  • 1/2 cup homemade chicken broth or canned reduced-sodium chicken broth
  • 1/4 cup sweet marsala wine
  • 1 clove garlic, minced
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon grated lemon zest


  1. Mix the flour with the seasoned salt and pepper in a pie plate or plastic bag. Dredge the turkey slices and shake off the excess.
  2. Heat a large skillet and spray well with non-stick pan spray. Cook the cutlets in a single layer over medium-high heat about 2 minutes on each side, or until light tan in color. Remove the turkey to a warm platter.
  3. Add the white wine, chicken broth, marsala, garlic, and brown sugar to the skillet. Stir, scraping any bits form the bottom of the pan. Bring to a boil and reduce the sauce to about 1/2 cup.
  4. In a small bowl, mix the cornstarch with 2 tablespoons water. Add to the sauce, bring to a boil, and stir in the lemon zest.
  5. Reduce the heat. Return the turkey to the skillet. Coat with sauce to glaze, and heat thoroughly, about 5 minutes.


Serving size: 3-1/2 ounces of turkey, 2 to 3 slices

Recipe Yield: Yield: 4 Servings

Nutritional Information Per Serving:

Calories: 172
Fat: 1 grams
Sodium: 192 milligrams
Cholesterol: 82 milligrams
Protein: 31 grams
Carbohydrates: 7 grams
Sugars: 3 grams

Diabetic Exchanges

1/2 Starch, 4 Very Lean Meat

Content Continues Below ⤵

Book Title: The New Family Cookbook for People with Diabetes