Ingredients 3 turkey breast tenderloins (12 ounces each)

1 cup dry white wine or apple juice

3 green onions, chopped

3 tablespoons minced fresh parsley

6 teaspoons olive oil, divided

1 tablespoon finely chopped garlic

3/4 teaspoon dried rosemary, crushed

3/4 teaspoon dried thyme

1 teaspoon coarsely ground pepper

3/4 teaspoon salt, divided

4 teaspoons cornstarch

1 cup reduced-sodium chicken broth View Recipe

Directions Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade.

Drain turkey, and discard marinade. Sprinkle turkey with pepper and 1/2 teaspoon salt. In a large nonstick skillet , cook turkey in remaining oil for 5-6 minutes on each side or until turkey reaches 165°. Remove and keep warm.

In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce.

Nutrition Facts 6 ounces cooked turkey with 2 tablespoons sauce: 223 calories, 4g fat (0 saturated fat), 68mg cholesterol, 490mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 43g protein. Diabetic Exchanges: 6 lean meat, 1/2 fat.

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