In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp salt, 1/2 tsp pepper and cayenne, Dredge turkey lightly in flour mixture. Discard any remaining flour mixture. In a large skillet, heat 1 tsp oil over med-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 - 2 min per side. Transfer to a plate and tent with foil to keep warm. Saute remaining turkey in another 1 tsp oil; add to previous batch. Add remaining 1 tsp oil to the skillet. Add shallot and cook, stirring, until softened, about 1 min. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 min. Stir in any accumulated juices from the turkey. Season with salt and pepper. Arrange turkey on plate and spoon sauce over. Serve immediately. Makes 4 servings Nutrition according to magazine: Cal 220; Fat 6g; Carb 13g; Fib 0g; Pro 27g; Sod 340mg This was very good!! Quite tasty and very quick to put together. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 219.2, Fat 4.7g, Carb 13.5g, Fib 0.4g, Pro 30g, Sod 427mg, CFF 19.5%. Recipe by: Eating Well, Nov 1997 Posted to Digest eat-lf.v097.n002 by Reggie Dwork on Jan 03, 1998