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1. In shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; sjake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until meat is no longer pink. Remove to a serving plate; keep warm.
2. Add 1/4 cup chicken broth to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened.
3. Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 309 (62%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 142.6mg||44 %|
|Sodium 149.1mg||5 %|
|Potassium 381.2mg||10 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.8g|
|Protein 35.1g||50 %|
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Calories per serving: 495
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