I'm on vacation this week but here's a recipe I made the week before we left. It was delicious, low calorie, and came together super easy - all big factors in my weeknight meal planning. The original recipe called for 4 chicken breasts which are first sauteed which would also be good but I had lean, thin turkey cutlets and this preparation worked really well with them. I don't often use Boursin cheese (or other soft cheese spreads like that) but it's also light and flavorful. You could probably substitute some herbs and a soft cheese like goat cheese or feta if you would rather. From what I could determine, the Boursin is gluten free but double check the ingredients.
adapted from Baked Bree
4 turkey cutlets
salt and pepper
1 cup baby bella mushrooms
1 T butter
1 minced shallot
1/2 c. white wine
1/4 c. Boursin cheese (the spreadable kind in a tub - I used garlic & herb)
2 T chopped parsley
Season the turkey cutlets with salt and pepper and very lightly dredge in flour, shaking off excess. In a large skillet, heat a little olive oil over medium heat and add the turkey cutlets. Cook without moving or turning for 3-4 minutes. Flip them over and cook another 1-2 minutes until golden brown (inside should be opaque and the temperature should reach 160 degrees). Transfer to a plate and cover with foil to keep warm.
Add the mushrooms, butter, and shallots to the pan. Cook until the shallot begins to soften, about a minute. Add the wine to the pan and cook until the wine cooks almost all of the way out, stirring often.
Take the pan off the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper. Pour the sauce over the turkey cutlets.