Turkey cutlets with dijon cider sauce <r t>

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons All-Purpose Flour; Or Instant Flour
½ teaspoon Dried Thyme
½ teaspoon Dried Marjoram
½ teaspoon Salt; Plus More If Needed
½ teaspoon Freshly Ground Pepper; Plus More If Needed
1 pinch Cayenne Pepper
1 pounds Lowfat Turkey Breast Cutlets
3 teaspoons Olive Oil
1 large Shallot; Minced
1 cup Apple Cider; Or Unsweetened Apple Juice
2 tablespoons Dijon Mustard

Directions

In a shallow pan, combine flour, thyme, marjoram, ½ tsp salt, ½ tsp pepper and cayenne, Dredge turkey lightly in flour mixture. Discard any remaining flour mixture.

In a large skillet, heat 1 tsp oil over med-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 - 2 min per side. Transfer to a plate and tent with foil to keep warm. Saute remaining turkey in another 1 tsp oil; add to previous batch.

Add remaining 1 tsp oil to the skillet. Add shallot and cook, stirring, until softened, about 1 min. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 min. Stir in any accumulated juices from the turkey. Season with salt and pepper.

Arrange turkey on plate and spoon sauce over. Serve immediately.

Makes 4 servings

Nutrition according to magazine: Cal 220; Fat 6g; Carb 13g; Fib 0g; Pro 27g; Sod 340mg

This was very good!! Quite tasty and very quick to put together.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 219⅕, Fat 4.7g, Carb 13.5g, Fib 0.4g, Pro 30g, Sod 427mg, CFF 19½%.

Recipe by: Eating Well, Nov 1997 Posted to Digest eat-lf.v097.n002 by Reggie Dwork <reggie@...> on Jan 03, 1998

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