1 lb Turkey cutlets
2 1/2 tb Oil -- vegetable
1/4 c  Flour
1/2 c  Onions -- thinly sliced
2 ts Paprika -- sweet
14 1/2 oz Broth -- chicken
1/4 ts Black pepper -- ground
2 ts Tomato paste
1/4 ts Thyme -- dried
1/4 c  Sour cream alter. fat free
1/8 ts Red pepper -- ground
1 tb Parsley, fresh -- minced
Salt to taste

On a plate combine flour, paprika, black pepper, thyme, red pepper and
salt. Flour cutlets lightly. Reserve excess flour. In a large non-stick
skillet, over medium-high heat, heat oil. Add cutlets and brown on both
sides. Remove and reserve. Add onions and remaining flour to skillet and
saute until onion softens slightly. Stir in broth and tomato paste. Simmer
for 2 to 3 minutes, stirring until sauce is smooth and slightly thickened.
Return cutlets to skillet; add sour cream and simmer until heated through.
Sprinkle with parsley and serve over cooked noodles.