Turkey Breast Cutlets in Port Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Slice the turkey tenderloins to ensure even cooking. Serve with a wild rice pilaf. Ingredients:
1 pound turkey tenderloins |
2/3 cup low-sodium beef broth, divided |
1/4 cup port wine |
2 tablespoons chopped dried cherries |
2 teaspoons black cherry fruit spread (such as polaner) |
1 teaspoon worcestershire sauce |
1/2 teaspoon balsamic vinegar |
1/4 teaspoon black pepper |
1 teaspoon cornstarch |
1 teaspoon butter |
3 tablespoons chopped shallots |
1 teaspoon chopped fresh rosemary |
Directions:
1. Heat a large nonstick skillet over medium-high heat.
2. Cut the tenderloins diagonally across grain into (1-inch-thick) slices. Pound each slice using a meat mallet or rolling pin to 1/2-inch thickness. Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through pepper). Combine remaining broth and cornstarch, stirring with a whisk.
3. Melt butter in pan over medium-high heat. Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute. Remove from pan. Add shallots and rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute. Serve sauce with turkey.
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