Pound turkey cutlets to 1/4 inch thickness.

Combine flour, salt, and pepper in a plastic bag.

Add turkey cutlets to the bag and shake to coat.

In a separate bowl, combine white wine, minced garlic, rosemary, and oregano; set aside.

Coat a large skillet with olive oil cooking spray and preheat over medium-high heat.

Cook turkey cutlets for 2-3 minutes per side, or until nicely browned.

Pour the wine mixture over the turkey and add the bay leaf.

Reduce heat to medium-low and add sun-dried tomatoes.

Cook until the wine is reduced by half.

Add chicken broth.

Cover and simmer for 5-7 minutes, or until the turkey and tomatoes are tender.

Sprinkle with chopped parsley (optional).

Serve over pasta or noodles if desired.