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Turkey Cutlets with Balsamic-Brown Sugar

Source of Recipe

Cooking Light, May 1995, page 85


List of Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
4 turkey cutlets -- (4-ounce)
1 tablespoon olive oil
1/4 cup minced shallots
2/3 cup dry red wine
2/3 cup low-salt chicken broth
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
Thyme sprigs (optional)


Recipe

Combine the first 4 ingredients 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, and 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 teaspoon salt; bring to a boil. Reduce heat, and simmer for 3 minutes. Yield: 4 servings.

NOTES : Spoon sauce over cutlets. Garnish with thyme sprigs, if desired.