17.6 oz. pkg turkey breast cutlets 1 T. canola oil 1/2 cup chicken broth 1/2 cup apple juice 1 T. honey 1 T. Dijon mustard 1/2 tsp. salt 1/4 tsp. each basil, rosemary, garlic powder 1 T. cornstarch 1 T water

In a large skillet, brown turkey slices on each side in oil. In a small bowl combine broth, juice, honey, mustard, salt, basil, rosemary, and garlic powder. Pour over turkey. Bring to a boil. Reduce heat, cover and simmer until the turkey is no longer pink, about 8 minutes. Combine cornstarch and water until smooth, stir into skillet. Bring to a boil and cook until thickened, about 2 minutes.