Turkey Cutlets with Roasted Peppers and Mozzarella

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons butter 
• 0.3 cup less-sodium chicken broth fat-free
• 2 teaspoons sage fresh chopped
• 0.3 cup plum brandy dry
• 2 teaspoons olive oil 
• 2 ounces part-skim mozzarella cheese shredded
• 1 large bell pepper red cut into 4 wedges
• 0.5 teaspoon salt 
• 4 pound turkey breast cutlets ()

Equipment

• frying pan
• baking sheet
• whisk
• aluminum foil
• broiler
• ziploc bags
• slotted spoon

Directions

1. Preheat broiler.
2. Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
3. Place in a zip-top plastic bag; seal.
4. Let stand 10 minutes; peel.
5. Heat oil in a large nonstick skillet over medium heat.
6. Sprinkle turkey with sage, salt, and pepper.
7. Add turkey to pan; cook 2 1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese.
8. Add Marsala and broth to pan. Cover and cook 45 seconds or until cheese melts.
9. Remove turkey from pan with a slotted spoon.
10. Bring Marsala mixture to a boil; cook until reduced to 1/4 cup (about 1 1/2 minutes).
11. Remove from heat; add butter, stirring with a whisk until well blended.
12. Serve with turkey; garnish with sage leaves, if desired.