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Turkey Scaloppine In Cranberry Port Sauce

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Ingredients
  Turkey breast cutlets 1 Pound (1/4 Inch Thick)
  Dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Butter 2 Teaspoon
  Finely chopped shallot 1⁄4 Cup (4 tbs) (About 1 Small Sized)
  Canned fat free low sodium chicken broth 14 Ounce, divided (1 Can)
  Cornstarch 2 Teaspoon
  Port wine/Other sweet red wine 2⁄3 Cup (10.67 tbs)
  Dried cranberries 1⁄4 Cup (4 tbs)
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. Saute 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cranberry

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