Turkey cutlets with apple chutney

2 servings

Ingredients

Quantity Ingredient
1¼ cup Granny Smith apple; chopped
1 cup Diced tomato
¾ cup Onion; thinly sliced
3 tablespoons Brown sugar
2 tablespoons Cider vinegar
⅛ teaspoon Ground cloves
⅛ teaspoon Ground ginger
8 ounces Turkey breast slices
⅛ teaspoon Salt
1 dash White pepper
1 teaspoon Oil
Vegetable cooking oil

Directions

Combine first 7 ingredients in a small saucepan, and bring to a boil.

Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.

Remove apples mixture from heat, and let stand 10 minutes. Cover and chill.

Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney.

NOTES : Note: refrigerate remaining chutney in an airtight container for up to 2 weeks.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Mar 1, 1999, converted by MM_Buster v2.0l.

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