Recipe courtesy of Canyon Ranch.
Slice turkey into 2-ounce portions. Place slices between 2 sheets of heavy-duty plastic wrap and flatten to ¼-inch thickness, using a meat mallet or a rolling pin. Combine flour and next seven ingredients; dredge turkey slices in flour mixture. Melt butter in a large skillet over medium heat; saute turkey 3 to 5 minutes on each side, or until golden. Serve with Blackberry Sauce and with mashed Yukon gold potatoes and steamed green beans, if desired. Garnish, if desired.
Bring broth to a boil; cook over medium heat until mixture is reduced to ¾ cup. Set aside. Saute shallots in hot oil in a medium skillet over medium-high heat until shallots are translucent. Add wine and cook until it is almost evaporated. Stir in strained blackberries and reduced chicken broth. Cook over medium heat until liquid is reduced by half. Keep warm.
Per serving (excluding potatoes and green beans): 285 calories, 28 grams protein, 29 grams carbohydrate, 7 grams fat, 78 milligrams cholesterol, 40 milligrams sodium, 1 gram fiber.