At the stove
Make the recipe
- In large saucepan, heat olive oil and butter on medium-high. Brown turkey cutlets in pan, about 2 mins per side. Remove cutlets to plate; set aside.
- Add onion to pan and saute until translucent. Stir in flour with whisk and cook for 1 min.
- Stir in white wine and chicken broth until sauce begins to thicken. Blend in cream cheese until smooth.
- Add artichoke hearts, tomatoes and turkey cutlets to sauce. Reduce heat to medium-low, cover and simmer for 10 mins. Season to taste with salt and pepper.
- Serve immediately over egg noodles or rice.
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