Sautéed Turkey Scaloppine

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Ingredients

Olive oil cooking spray

Four 4-ounce turkey cutlets, pounded 1/4 inch thick

Salt and freshly ground pepper

1 tablespoon unsalted butter

4 bunches scallions, white and light green parts, thinly sliced (2 cups)

1 3/4 cups low-sodium nonfat chicken broth

1 tablespoon veal demiglace (see Note)

1 bay leaf

1/3 cup plus 1 tablespoon dry Marsala

1 tablespoon all-purpose flour

2 tablespoons snipped chives

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