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Turkey Breast Cutlets in Port Wine Sauce




Source of Recipe


Cooking Light December 2003


Recipe Introduction


Amazingly easy and fast. Very, very good! It takes longer to get your mise en place than to cook the dish!

I found turkey cutlets, so I didn’t have mess with cutting a tenderloin up!



List of Ingredients




1 lb. turkey tenderloins
2/3 c. low-sodium beef broth, divided
¼ c. port wine
2 T. chopped dried cherries
2 t. black cherry fruit spread
1 t. Worcestershire sauce
½ t. balsamic vinegar
¼ t. black pepper
1 t. cornstarch
1 t. butter
3 T. chopped shallots
1 t. chopped fresh rosemary


Recipe



Cut the tenderloins diagonally across grain into (1”-thick) slices. Pound each slice using a meat mallet or rolling pin to 1/2 “ thickness. Combine ½ c. broth, wine and the next 5 ingredients (through pepper). Combine remaining broth and cornstarch, stirring with a whisk.

Melt butter in large nonstick skillet over medium-high heat. Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute (YMMV – it took me a couple of minutes longer to cook through). Remove from pan. Add shallots and rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute.

Serves 4.