Turkey Cutlets With Balsamic-Brown Sugar Sauce

1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 lbs turkey cutlets
1 tablespoon olive oil
1/4 cup minced shallots
2/3 cup dry red wine
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon salt

Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.

CALORIES 322 (175% from fat); FAT 6.2g (sat 1.3g,mono 2.9g,poly 1.1g); PROTEIN 41.3g; CHOLESTEROL 102mg; CALCIUM 42mg; SODIUM 549mg; FIBER 0.4g; IRON 3mg; CARBOHYDRATE 15.8g

My notes: I've made this recipe a few times now using chicken instead of turkey. (I don't like the texture of turkey cutlets). I usually put some onion and garlic powder in the flour mixture and use onion powder instead of the shallots (still haven't found those at the grocery store!). The next time I make it I think I might double the sauce mixture so there's enough to put on top of rice or some other starchy side dish.