4 (4-ounce) turkey cutlets
1/4 cup honey mustard, divided
1-1/4 cups pecan halves, ground
1/4 cup margarine or butter
3/4 cup chicken broth
1 tablespoon lemon juice
Pound turkey cutlets to 1/4-inch thickness. Spread cutlets with 2 tablespoons mustard; coating both sides. Generously coat both sides with ground nuts.
Cook cutlets in margarine or butter in skillet over medium heat for 4 to 5 minutes or until done, turning once. Remove to serving platter. Keep warm. Heat remaining 2 tablespoons mustard, chicken broth and lemon juice in same skillet to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve warm sauce over turkey cutlets.
Makes 4 servings