Heat a large cast iron skillet over medium heat, add the olive oil and swirl to coat the pan.
Season the turkey breast cutlets* with salt and pepper on both sides. Once the pan is nice and hot, add the turkey cutlets and sear for about 1 minute on each side, then remove from skillet to a plate to keep warm. You might have to do this in batches if your skillet is not large enough to fit them all in at once.
Once all the turkey is cooked, pour in the white cooking wine** and use a spatula to scrape the bottom of the pan to loosen all the browned bits. Once the liquid has reduced, lower the temperature to medium-low and add in the butter, stirring till the butter melts. Add in the chicken broth, rosemary and thyme and simmer for a couple minutes.
Add the turkey breast cutlets back to the pan, including any juices that may have collected at the bottom of the plate. Coat the turkey with the sauce and let simmer a couple more minutes, until the turkey is heated through again. Enjoy!
You can substitute the turkey breast cutlets for thinly sliced chicken breast or thinly sliced pork chops.[br]*You can also substitute the white cooking wine for regular white wine or chicken broth.