Turkey Scaloppine in Cranberry-Port Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound (1/4-inch-thick) turkey breast cutlets |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 teaspoons butter |
1/4 cup finely chopped shallot (about 1 small) |
1 (14-ounce) can fat-free, less-sodium chicken broth, divided |
2 teaspoons cornstarch |
2/3 cup port or other sweet red wine |
1/4 cup dried cranberries |
Directions:
1. Sprinkle turkey evenly with thyme, salt, and pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Add turkey; cook 2 to 3 minutes on each side or until golden brown. Remove turkey and keep warm.
3. Reduce heat to medium; add shallot. Sauté 30 seconds or until tender. Combine 1 tablespoon chicken broth and cornstarch; set aside. Add remaining broth to pan; scrape pan to loosen browned bits. Add wine and cranberries; bring to a boil. Reduce heat, and simmer, uncovered, 7 minutes. Stir in cornstarch mixture; boil 1 minute. Spoon sauce over turkey.
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