Turkey Cutlets & Artichoke Heart/Green Peppercorn Sauce

Prepare peppercorn sauce according to package directions. In large nonstick skillet, over medium-high heat, sauté turkey in 1 tablespoon reserved artichoke heart juice 2 to 3 minutes per side or until turkey is no longer pink in center and internal temperature reaches 165 degrees F. Transfer turkey to platter and keep warm.

In same skillet, sauté garlic and artichoke hearts in remaining juice for 1 minute.

To serve, spoon artichoke hearts over turkey and top with sauce.

NOTE: If green peppercorn sauce is unavailable, use a brown gravy sauce mix. Add 2 to 3 teaspoons of green peppercorns packed in brine.