Turkey Scaloppine In Cranberry Port Sauce
|Turkey breast cutlets||1 Pound (1/4 Inch Thick)|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 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)|
|Port wine/Other sweet red wine||2⁄3 Cup (10.67 tbs)|
|Dried cranberries||1⁄4 Cup (4 tbs)|
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.