1 (20 ounce) package JENNIE-O TURKEY STORE(r) Extra Lean Boneless Turkey Breast Tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup white wine
3 cups shredded Swiss cheese
1 (10 ounce) package fresh spinach, trimmed
1/4 cup water
Season turkey with salt and pepper. In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink. Remove with a slotted spoon and set aside.
In the drippings, saute garlic until tender. Stir in the flour, broth and wine until blended. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to low. Slowly add cheese; cook and stir for 2 minutes or until cheese is melted and sauce is blended.
Add turkey; heat through. Meanwhile, in a large saucepan or Dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain. Serve turkey mixture over spinach.