Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c All-purpose flour
1 ts Salt
1 ts Dried thyme
1/2 ts Pepper
4 4-ounce
1 tb Olive oil
1/4 c Minced shallots
2/3 c Dry red wine
2/3 c Low-salt chicken broth
1/4 c Balsamic vinegar
2 tb Brown sugar
1/4 ts Salt
Thyme sprigs -- optional
Turkey cutlets

Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir
well. Dredge turkey cutlets in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add
cutlets and cook 3 minutes on each side or until done. Remove cutlets
to a serving platter; set aside and keep warm.

Add shallots to skillet; saute over medium heat for 1 minute. Add
wine and broth; stir, scraping bottom of skillet with a wooden spoon
to loosen the browned bits. Bring to a boil, and cook for 5 minutes.
Add vinegar, sugar, and 1/4 tsp salt; bring to a boil. Reduce heat;
simmer for 3 minutes. Spoon sauce over cutlets. Garnish with thyme
sprigs, if desired.

Yield: 4 servings (serving size: 3 oz turkey and 2 tbl sauce)

Cal 205 (24% from fat) / Prot 27.8g / Fat 5.4g (Sat 1g, Mono 2.8g,
Poly 0.8g) / Carb 10g / Fiber .2g / Chol 68mg / Iron 2.2mg / Sod
384mg / Calc 27mg

Recipe By : Cooking Light

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