Turkey Cutlet Skillet Dijonnaise*
Source of Recipe
American Diabetes Association One Pot Meals for People with Diabetes
List of Ingredients
1-1/2 cups coarsely sliced baby carrots
About 1 cup fat-free, low-sodium, or regular chicken broth
1 tbsp olive oil
4 (4 oz) turkey breast cutlets
2 tbsps Dijon mustard
1/8 tsp black pepper, or to taste
2-1/4 cups small cauliflower or broccoli florets, or a combination of the two
In a 12-inch nonstick skillet over medium-high heat, combine the
carrots and 3/4 cup broth. Bring to a boil and cook until the carrots
are almost tender and most of the broth has evaporated from the
skillet, about 5 minutes. Push the carrots to the side, and add the
oil and turkey cutlets to the skillet. Using a table knife, smooth
half the mustard over one side of the cutlets. Turn over the cutlets
and smooth the remaining mustard over them. Sprinkle lightly with the
pepper. Add the cauliflower (or broccoli) to the skillet around the
cutlets. Adjust the heat so the cutlets simmer. Cook, stirring the
vegetables and turning the cutlets several times, until the cutlets
are very lightly browned and just cooked through when checked in the
thickest part with a paring knife, about 5 or 6 minutes. If the
skillet begins to boil dry, add a few tablespoon of chicken broth as
needed.
Serves 4 (1 (4 oz) cutlet, plus 1/2 cup vegetable mixture)
Exchanges: 4 Very Lean Mean; 2 Vegetable
192 Calories;4g Fat;3g Fiber;73mg Chol;378mg Sodium;8g Carbs;30g Protein
Recipe
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