Turkey Cutlets With Roasted Peppers And Mozzarella

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1 large red bell pepper, cut into 4 wedges

2 teaspoons olive oil

4 (1/2-inch-thick) turkey breast cutlets (about 1 pound)

2 teaspoons chopped fresh sage

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1/4 cup dry Marsala or Madeira

1/4 cup fat-free, less-sodium chicken broth

2 teaspoons butter

Fresh sage leaves (optional)

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