Turkey Cutlets with Green Peppercorn Sauce

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.

INGREDIENTS:
1/2 cup Atkins Bake Mix
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 pounds turkey cutlets
2 tablespoons butter
1 tablespoon vegetable oil
2/3 cup reduced sodium chicken broth
2/3 cup cream
2 tablespoons green peppercorns, rinsed and lightly crushed
1 packet sugar substitute

1. Heat oven to warm setting. Combine bake mix, pepper and salt on a plate. Lightly coat cutlets in mixture; tap off excess.
2. 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.
3. 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.