Turkey Cutlets With Green Peppercorn Sauce

Recipe Instructions Heat oven to warm setting. Combine bake mix, pepper and salt on a plate. Lightly coat cutlets in mixture; tap off excess. Heat butter and oil in a large nonstick skillet over medium heat. Cook cutlets 2 minutes per side until light gold and just cooked through. Transfer to a platter; place in oven to keep warm. Add chicken broth and cream to skillet. Cook, stirring occasionally, 10 minutes, until liquid is reduced to 1 cup. Stir in peppercorns and sugar substitute. Cook 3 minutes more. Season to taste with salt and pepper. Spoon sauce over cutlets. This recipe yields 4 servings. Carbohydrates: 4 grams Net Carbs: 3 grams Fiber: 1 grams Protein: 76 grams Fat: 19 grams Calories: 544 Description: "Green peppercorns are immature berries from the same plant that gives us black pepper. They have a floral, nutty taste with a hint of sweetness, and much less heat than black."