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Turkey Cutlets à l'Orange #2




Source of Recipe


good Housekeeping magazine


Recipe Introduction


Serving: 4 main-dish servings
Cook Time: 10 minutes
Total Time: 20 minutes


List of Ingredients




2 large naval oranges
1/2 cup chicken broth
2 tablespoons brandy
2 tablespoons orange marmalade
1 1/2 teaspoons cornstarch
2 teaspoons olive oil
4 turkey-breast cutlets (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Parsley sprigs for garnish

Recipe




1. From 1 orange, squeeze 1/3 cup juice. Cut remaining orange into 1/4-inch-thick slices. In cup, stir orange juice, broth, brandy, marmalade, and cornstarch until blended; set aside.

2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets 5 to 8 minutes or until lightly browned on the outside and no longer pink on the inside, turning over once. Transfer cutlets to platter; keep warm.

3. Add orange slices to skillet; cook 2 minutes. Transfer orange slices to platter with cutlets. Stir juice mixture to blend; add to skillet and heat to boiling. Boil orange sauce 1 minute; pour over cutlets. Garnish with parsley sprigs.





NUTRITIONAL INFORMATION:


Calories: 210
Total Fat: 3
Saturated Fat: 1
Cholesterol: 70
Sodium: 480
Carbohydrates: 14
Fiber: 1
Protein: 29