1 teaspoon poultry seasoning
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets (divided)
3 tablespoons infused olive canola oil
3 tablespoons cannabis butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper, and sprinkle it all over the turkey cutlets. In a large skillet, heat 2 tablespoons of infused oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan, drizzle with remaining tablespoon of oil and keep warm.
In same pan, melt canna butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper.
Serve with turkey cutlets and smile.