Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           all-purpose flour
   1      teaspoon      salt
   1      teaspoon      dried thyme
     1/2  teaspoon      pepper
   4      4-ounce       turkey cutlets
   1      tablespoon    olive oil
     1/4  cup           minced shallots
     2/3  cup           dry red wine
     2/3  cup           low-salt chicken broth
     1/4  cup           balsamic vinegar
   2      tablespoons   brown sugar
     1/4  teaspoon      salt
                        thyme sprigs -- optional

Preparation:

Combine flour, 1 tsp salt, thyme, and pepper 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 to a serving platter; set aside and keep warm. Add shallots to skillet; saute over medium heat for 1 minute. Add wine and broth; stir, scraping bottom of skillet with a wooden spoon to loosen the browned bits. Bring to a boil, and cook for 5 minutes. Add vinegar, sugar, and 1/4 tsp salt; bring to a boil. Reduce heat; simmer for 3 minutes. Spoon sauce over cutlets. Garnish with thyme sprigs, if desired.