1/2 tsp. olive oil
4 4-oz. turkey cutlets, pounded 1/4 inch thick
1/4 tsp. freshly ground pepper
1/4 cup plus 1/2 tablespoon dry white wine (or vermouth)
2 cups low-sodium chicken broth
11/2 tbsp. grainy mustard (coarse ground)
8 fresh sage leaves
1 tsp. cornstarch

Heat the oil in a large nonstick skillet. Dust the turkey cutlets with pepper. Add cutlets to the skillet and cook over high heat, turning once, until nicely browned outside but still slightly pink inside, 1 to 2 minutes per side. Transfer to a platter and keep warm in a low oven, about 200 degrees.
Add 1/4 cup of the wine or vermouth to the skillet. Cook over moderately high heat until reduced by half, scraping up any browned bits and incorporating them into the liquid. Add the chicken stock and mustard and boil for 4 minutes. Add the sage leaves and cook until the liquid is reduced by half, about 4 minutes.
In a small bowl, dissolve the cornstarch in the remaining 1/2 tablespoon wine and stir into the sauce. Bring sauce back to a boil until thickened and season with salt and pepper. Add the turkey and turn to coat with the sauce. Transfer the turkey to a platter and spoon the remaining sauce on top.

Serves 4.