• 2 Tbs. all purpose flour
• 1/2 tsp. pepper
• 1 Tbs. unsalted butter, chilled
• 2 tsp. olive oil
• 1 lb. turkey breast strips
• 1 cup orange juice, strained
• 1/4 tsp. sage, crumbled or 1 tsp. fresh, minced

Combine flour and pepper in a shallow plate. Melt 2 tsp. of the butter in oil in a heavy nonstick skillet over high heat. Dredge turkey in flour, shaking off excess. Sauté 30 seconds per side, or until cooked throughout. Transfer to a platter and keep warm. Discard drippings from skillet. Reduce heat to medium high. Add half the orange juice to skillet and boil 1-2 minutes, or until reduced to a glaze. Add remaining juice and sage and boil 2 minutes or until sauce coats the back of a spoon. Remove from heat. Stir in remaining chilled butter and any juices from turkey platter. Serve sauce over turkey.

Per serving: calories 210, fat 5.9g, 26% calories from fat, cholesterol 83mg, protein 28.3g, carbohydrates 9.4g, fiber 0.3g, sugar 6.5g, sodium 60mg, diet points 5.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 0.2, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: White Zinfandel, Pinot Blanc, or Chardonnay.