Turkey Saltimbocca

1/4 cup all purpose flour
1/2 tsp. salt
1/2 tsp. dried sage, crushed
1/4 tsp. ground black pepper
4 turkey cutlets, 3/4 lb.
2 Tbs. vegetable oil
sliced cooked ham
sliced swiss or fontina cheese
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
2 Tbs. Italian parsley for garnish

Combine flour, sage, salt, and pepper. Pound turkey cutlets to 1/4" thickness. Dip cutlets into flour mixture to coat.

Heat oil in non-stick pan over medium high heat. Add cutlets, cook till brown, about 2 minutes, turn over and top with a slice of ham and a piece of cheese. Add the wine and chicken broth and cook until browned, cheese melts, and sauce thickens.

Remove to platter and drizzle with sauce and garnish with parsley.