1/3 c. dry white wine
1 1/2 lb. turkey cutlets
6 med. tomatoes
2 green onions
1 tbsp. olive oil
2 tbsp. fresh basil
1 tsp. sugar
1 tsp. cornstarch

In 13x9 dish add wine and turkey. Turn to coat with wine, set aside. Meanwhile, dice 4 tomatoes. Slice remaining 2 and thinly slice green onions. Remove turkey, add water to wine to make 1/3 cup.

In hot oil brown cutlets on both sides. Remove cutlets and keep warm. Reduce heat to medium and add tomatoes, green onion, basil, sugar, and 3/4 teaspoon salt. In cup mix cornstarch and wine mix to tomato mix. Cook until thickens. Add sliced tomatoes; heat. Serve over cutlets.