6 turkey cutlets (about 1 lb.) 2 tbsp. olive oil
1/2 cup unbleached white flour 1/2 cup minced onion
1 tsp. tarragon 1 cup sliced mushrooms
1/4 tsp. salt 2/3 cup dry white wine or vermouth
1/4 tsp. pepper, freshly ground 2 cups seedless grapes

Flatten turkey cutlets between two sheets of waxed paper. Combine flour, tarragon, salt and pepper and place onto plate. Dredge cutlets in flour coating evenly. Melt margarine and olive oil in a large skillet. Brown cutlets (they brown quickly) add water if necessary. Remove cutlets with a slotted spoon and place in a shallow baking pan. Sauté onions and mushrooms in skillet until tender. Add wine and heat to boiling. Pour over cutlets. Cover with foil, place in oven, and bake for ten minutes. Add grapes and bake for 5 minutes more.

Nutrition Information per serving:

Calories 249
Fat: 7gm
Cholesterol: 52mg
Sodium: 140mg
Fiber: 1g