1 lb. turkey cutlets
1/4 c. butter
1/2 c. green onions, cut into 1/2 inch pieces
2 cloves garlic, minced
1 (10 3/4 oz.) can condensed chicken broth
1/4 tsp. ground ginger
1 1/2 c. sliced fresh broccoli
1/2 c. water chestnuts, sliced
1 1/2 tsp. cornstarch
3 tbsp. water
1 carrot, slivered

Pound cutlets with mallet to 1/4 inch thickness. In skillet, over medium heat, melt butter and cook cutlets until browned on both sides. Remove from skillet and set aside. Add green onions and garlic to skillet. Cook 2 minutes stirring constantly. Add chicken broth and ginger, heat to boiling. Add turkey cutlets, reduce heat, cover and simmer for 15 minutes. Add broccoli and water chestnuts and continue to simmer for 10 minutes or until the vegetables are tender. Remove the cutlets and vegetables to a serving platter and keep warm. Mix cornstarch and water together and stir into juices in skillet. Heat to boiling over medium heat and cook for 1 minute. Pour over serving platter and sprinkle with slivered carrots.