Method:
1. Sprinkle each turkey cutlet with pepper.
2. In large, non-stick skillet, over medium-high heat, saute turkey in 1 tablespoon reserved oil from tomatoes, 2-3 minutes per side or until turkey is no longer pink in the center.
3. Transfer turkey to platter and keep warm.
4. In same skillet, saute mushrooms and onions 1-3 minutes in remaining oil. Add wine and tomatoes; simmer 1-3 minutes or until heated throughout.
5. To serve, spoon sauce over cutlets.

Nutritional Information
Calories 286
Protein 29 g
Fat (47%) 15 g
Carbohydrate 5 g
Sodium 177 mg
Cholesterol 70 mg

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