Turkey with Garlicky Red Wine Sauce

12 cloves garlic, divided
2 cups red wine
2 cups low sodium chicken broth, divided
4 turkey cutlets
pepper, to taste
4 sn-dried tomatoes, chopped
1 Tbsp Dijon mustard

Place 10 of the garlic cloves in a suacepan with 1 cup of the wine and 1 cup of the broth. Bring to a boil then reduce haet and simmer until suace has reduced and is a mahogany glaze. Pour sauce and remaining wine and broth into a blender. Puree; set aside. Chop remaining garlic cloves and set aside. Spray a non-stick skillet with PAM; add turkey cutlets and brown both sides. Don't worry about cookign them all the way through. Pour sauce over turkey. Add chopped garlic, sun-dried tomatoes and mustard; continue to cook over low heat until cutlets are cooked through and sun-dried tomatoes have plumped.

Makes four 3-oz servings of turkey.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYDUNN.