1. Spread flour on a large plate. Cut several small slits in outer edges of the turkey to prevent curling. Pat dry with paper towels and season with salt and pepper. Dredge lightly in flour. Discard any remaining flour.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side. Transfer to a platter and tent with foil to keep warm. Saute the remaining turkey in another 1 teaspoon oil until golden; transfer to platter.
3. Add the remaining 1 teaspoon oil to the pan. Add garlic and sage; cook, stirring, until fragrant, about 1 minute. Add chicken broth and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes. Remove from heat and swirl in butter. Serve, spooning the sauce over the turkey.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 85.1mg||26 %|
|Sodium 275.2mg||9 %|
|Potassium 369.3mg||10 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.1g|
|Protein 33.9g||48 %|
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Calories per serving: 264
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