This is from the Eat Yourself Slim book by a guy named Montignac. I had it for dinner tonight and it was really tasty.

1/3 cup sour cream
1/4 cup defatted chicken stock (I used chicken boullion powder)
1/4 cup lime juice
3 tbsp olive oil
2 large cloves garlic chopped
2 tsp Dijon mustard
1 tbsp finely chopped chives or green onions
1 tbsp Herbs de Provence (I used fresh parsley, and dried basil cos I was out of tarragon & don't like it much anyhow)
salt, pepper
1 - 1/2 lb. turkey scallops ( I used two turkey breasts and sliced them thin)

In a zip-lock bag mix all the ingredients except turkey. Then add turkey and seal bag. Refrigerate for several hours. (I gave mine 2-1/2 hours and it was just right)
In a large non-stick skillet over medium heat, cook turkey scallops about 2-3 minutes on each side or until no longer pink in the middle. I also added some sliced mushrooms at the end.