Turkey Cutlets with Pancetta-Sage Sauce

1-1/2 lbs turkey breast cutlets (about 8)
1/2 t. salt
1/8 t. black pepper
cooking spray
1/3 C. thinly sliced pancetta (about 1 oz)
2 T. thinly sliced fresh sage
3/4 C. white wine
1/2 C. chicken broth
2 T. butter

Sprinkle turkey evenly with salt and pepper.  Heat a large nonstick skillet over medium heat.  Coat pan with cooking spray.  Add half of turkey to pan; cook 1 minute on each side or until browned and done.  Repeat procedure with remaining turkey; keep warm.

Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned; stirring occasionally.  Add wine; bring to a boil.  Cook until reduced to 1/2 C. (about 3 minutes).  Add broth; bring to a boil.  Cook until reduced to 2/3 C (about 2 minutes).  Remove pan from heat; stir in butter.  Serve with turkey