1-1/4 pounds boneless turkey breast slices, about 1/3-inch thick
Salt and freshly ground pepper, to taste
1/4 cup butter
1 (10 ounce) package spinach, stems trimmed

Season turkey slices with salt and pepper. Heat 1 tablespoon butter in large non-stick skillet over medium-high heat until hot. Saute cutlets, a few at a time, until golden brown and tender, 2 to 3 minutes on each side. Remove from skillet and keep warm. Heat remaining butter in skillet until hot. Add spinach and cook over medium-high heat just until wilted.

Lemon Butter Sauce:
1/4 cup (1/2 stick) cold butter
3 tablespoons shallots, finely chopped
2/3 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon minced parsley
Salt and freshly ground pepper

ln medium saucepan, heat 1 tablespoon of butter over medium heat. Add shallots and cook until tender, 2 to 3 minutes. Add chicken broth and lemon juice. Heat to boiling. Boil until liquid reduces by about half. Reduce heat to medium and add remaining butter, a tablespoon at a time, with a wire whisk until smooth. Stir in parsley. Season to taste with salt and pepper. Keep sauce warm over very low heat.

To serve, arrange cooked spinach on platter. Top with turkey slices. Drizzle with Lemon Butter Sauce.

Yields: 6 servings
Yield of sauce: about 1/2 cup

Nutritional Information Per Serving
Calories: 300
Total Fat:19 g
Total Carbohydrates: 5 g
Protein: 27 g
Calcium: 25 mg