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Turkey Cutlets With Dried Cherries, Rosemary, & Port

Turkey Cutlets With Dried Cherries, Rosemary, & Port
This Recipe Is:

WebMD Recipe from EatingWell.com

The essence of fresh rosemary blends with deep fruit flavors to make this recipe quite special. The sauce is also well-suited to chicken or beef.

Ingredients
Prep: 35 minutes | Total Time: 35 minutes
  • 1 cup
    ruby port, or cherry juice
  • 1/2 cup
    pitted sweet dried cherries
  • 1/2 cup
    reduced-sodium chicken broth
  • 1 tablespoon
    cornstarch
  • 1 pound
    1/4-inch-thick turkey breast cutlets
  • 1/4 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
  • 1/3 cup
    all-purpose flour
  • 4 teaspoons
    extra-virgin olive oil, divided
  • 1 teaspoon
    butter
  • 1/3 cup
    chopped red onion
  • 1 tablespoon
    minced fresh rosemary
  • 1/4 cup
    balsamic vinegar
Instructions
  1. Combine port (or cherry juice) and dried cherries in a small saucepan. Bring to a boil, reduce heat to low and simmer gently for 5 minutes. Cover and remove from heat.
  2. Meanwhile, whisk broth and cornstarch in a small bowl until smooth. Season cutlets on both sides with salt and pepper. Place flour on a large plate and dredge the cutlets, shaking off excess flour.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add half the cutlets and cook until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a platter, cover and keep warm. Add the remaining 2 teaspoons oil to the pan and repeat with the remaining cutlets. Transfer to the platter and cover.
  4. Heat butter in the pan over medium heat. Add onion and rosemary and cook, stirring often, until the onion is tender, 3 to 4 minutes. Whisk the cornstarch mixture and stir into the pan along with the cherry mixture and vinegar. Reduce heat to low, return the turkey and any accumulated juices to the pan and cook, turning to coat with sauce, until heated through, 1 to 2 minutes. Serve the turkey topped with the cherry sauce.

 

Nutritional Information

Makes: 4 servings
  • Calories379
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol73 mg
  • Carbohydrates32 g
    • Dietary fiber2 g
  • Protein31 g
  • Sodium283 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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