Serves 4 /Chances are good that no one will be able to pick out the chocolate flavor in this rich gravy, but everyone will enjoy the health benefits. This recipe works equally well with chicken breast cutlets.

1 1/4 pounds turkey tenders (or chicken breast cutlets)

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 package poultry herbs (3 sprigs <i>each</i> rosemary, thyme, sage), finely chopped

3 bay leaves

1 cup finely diced red onion

1/2 cup finely diced carrot

1/2 cup finely diced celery

1/2 cup finely diced green bell pepper

2 cups no-salt-added tomato purée

2 cups low-sodium chicken or turkey broth

2 low-sodium vegetable bouillon cubes

1 ounce bittersweet chocolate, chopped

2 tablespoons slivered almonds, toasted

Snipped chives or chopped parsley, for garnish

1. Place turkey tenders between two sheets of waxed paper and pound gently to flatten slightly. Season both sides with salt and pepper. Place a large skillet over medium heat and add butter and olive oil. As soon as foam subsides, add turkey tenders and brown lightly, 2–3 minutes on each side, working in batches if necessary. Remove to a plate and cover. (Tenders may still be uncooked in the center.)

2. Add half of the chopped herbs, plus bay leaves, onion, carrot, celery, and green pepper, and stir until vegetables turn bright and begin to soften, about 3 minutes. Add tomato purée and stir, deglazing pan bottom and cooking until mixture begins to stick slightly, about 5 minutes. Add broth and bouillon cubes; bring to a boil, and then reduce heat to maintain a steady simmer. Cook uncovered for about 15 minutes, stirring from time to time to prevent sticking, until mixture reaches a gravy consistency. Stir in chopped chocolate, remaining herbs, and salt and pepper to taste.

3. Slip turkey tenders into pan, along with any accumulated juices, and stir gently to cover pieces with gravy. Cook over very low heat until warmed and cooked through. Sprinkle with slivered almonds and chives or parsley, and serve at once.

PER SERVING: 363 cal, 14g fat (5g mono, 2g poly, 5g sat), 96mg chol, 39g protein, 25g carb, 5g fiber, 319mg sodium