1 lb. turkey, cut into cutlets
Flour to cover turkey
1 tbsp. canola oil
3 tbsp. water
1 med. vidalia onion, sliced
Fresh ground pepper
3 tbsp. white wine

Dredge thinly sliced turkey cutlet in flour to coat all sides. Pour oil into 9 inch fry pan on medium heat. Add turkey cutlets and brown on both sides. Add onion to turkey when browned. Sprinkle with pepper. Add wine and water. Cover pan and simmer until turkey is tender; about 40 minutes. Be careful not to let onions and turkey cook dry. Serve with rice or noodles. I use the Green Giant French International rice (frozen). Serves 3-4.