Sauteed Turkey Breast with Cranberry-Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/3 cup(s) all-purpose flour |
1/2 cup(s) chicken or turkey broth |
cranberry-cherry sauce |
1/2 cup(s) dried sour cherries |
1 12-ounce package(s) fresh cranberries |
1/4 teaspoon(s) ground black pepper |
1 tablespoon(s) olive oil |
1/2 cup(s) port |
3/4 teaspoon(s) salt, divided |
2/3 cup(s) sugar |
1 1/2 pound(s) thinly sliced turkey-breast cutlets |
turkey-breast cutlets |
3/4 cup(s) water |
Directions:
1. For the cranberry-cherry sauce: In a medium saucepan over medium-high, combine the cranberries, Port, sugar, 1/2 teaspoon of the salt and the water. Bring to a boil. Simmer until the cranberries burst, about 4 to 6 minutes. Add the dried cherries and simmer for an additional 5 minutes. Remove from the heat.
2. For the turkey-breast cutlets: In a shallow dish, combine the flour, the remaining 1/4 teaspoon of salt and the pepper. Coat both sides of the turkey cutlets with the flour mixture.
3. In a large nonstick skillet over medium-high, heat the oil. Add the cutlets and cook until lightly browned on both sides and no longer pink at the center, about 2 minutes per side. Serve cutlets topped with cranberry-cherry sauce.
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