Turkey cutlets with balsamic-glazed peppers

4 servings

Ingredients

Quantity Ingredient
¼ cup Low-salt chicken broth
3 tablespoons Balsamic vinegar
2 teaspoons Honey
¼ teaspoon Salt
¼ teaspoon Pepper
1 pounds Turkey breast cutlets; 1/4 inch thick
2 teaspoons Olive oil
Cooking spray
2 Garlic cloves; minced
2 cups Red; yellow and green bell peppers, seeded, cut into strips

Directions

Combine the first 3 ingredients in a bowl, and set aside.

Sprinkle salt and pepper over both sides of turkey; set aside. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add garlic; sauté 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove turkey from skillet; set aside, and keep warm.

Reduce heat to medium. Add bell pepper; sauté 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce over turkey.

Yield: 4 servings (serving size: 3 ounces turkey and ⅓ cup glazed peppers).

Note: One pound of chicken breast may be substituted for turkey breast cutlets, if desired. Place chicken between 2 pieces of heavy-duty plastic wrap, and pound to ¼-inch thickness using a meat mallet or rolling pin.

Proceed with recipe.

Calories 180 (23% from fat); protein 27.4g; fat 4.5g; carbohydrate 6.4g; cholesterol 68mg; sodium 225mg. Weight Watcher Points: approximately 4 Recipe by: Best of Cooking Light Holidays, 1997 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 02, 1998, converted by MM_Buster v2.0l.

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