Turkey cutlets with balsamic-brown sugar sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Pepper |
| 4 | 4-ounce | |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Minced shallots |
| ⅔ | cup | Dry red wine |
| ⅔ | cup | Low-salt chicken broth |
| ¼ | cup | Balsamic vinegar |
| 2 | tablespoons | Brown sugar |
| ¼ | teaspoon | Salt |
| Thyme sprigs -- optional | ||
| Turkey cutlets | ||
Directions
Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir well.
Dredge turkey cutlets in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; set aside and keep warm.
Add shallots to skillet; saute over medium heat for 1 minute. Add wine and broth; stir, scraping bottom of skillet with a wooden spoon to loosen the browned bits. Bring to a boil, and cook for 5 minutes. Add vinegar, sugar, and ¼ tsp salt; bring to a boil. Reduce heat; simmer for 3 minutes. Spoon sauce over cutlets. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 3 oz turkey and 2 tbl sauce) Cal 205 (24% from fat) / Prot 27.8g / Fat 5.4g (Sat 1g, Mono 2.8g, Poly 0.8g) / Carb 10g / Fiber .2g / Chol 68mg / Iron 2.2mg / Sod 384mg / Calc 27mg
Recipe By : Cooking Light