| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken/tur, Low fat, Main dishes | 4 | Servings | |
INGREDIENTS
| 3 | T | All-Purpose Flour, Or |
| Instant Flour | ||
| 1/2 | t | Dried Thyme |
| 1/2 | t | Dried Marjoram |
| 1/2 | t | Salt, Plus More If Needed |
| 1/2 | t | Freshly Ground Pepper, Plus |
| More If Needed | ||
| 1 | pn | Cayenne Pepper |
| 1 | lb | Lowfat Turkey Breast Cutlets |
| 3 | t | Olive Oil |
| 1 | Shallot, Minced | |
| 1 | c | Apple Cider, Or Unsweetened |
| Apple Juice | ||
| 2 | T | Dijon Mustard |
INSTRUCTIONS
In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp salt, 1/2 tsp pepper and cayenne, Dredge turkey lightly in flour mixture. Discard any remaining flour mixture. In a large skillet, heat 1 tsp oil over med-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 - 2 min per side. Transfer to a plate and tent with foil to keep warm. Saute remaining turkey in another 1 tsp oil; add to previous batch. Add remaining 1 tsp oil to the skillet. Add shallot and cook, stirring, until softened, about 1 min. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 min. Stir in any accumulated juices from the turkey. Season with salt and pepper. Arrange turkey on plate and spoon sauce over. Serve immediately. Makes 4 servings Nutrition according to magazine: Cal 220; Fat 6g; Carb 13g; Fib 0g; Pro 27g; Sod 340mg This was very good!! Quite tasty and very quick to put together. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 219.2, Fat 4.7g, Carb 13.5g, Fib 0.4g, Pro 30g, Sod 427mg, CFF 19.5%. Recipe by: Eating Well, Nov 1997 Posted to Digest eat-lf.v097.n002 by Reggie Dwork <reggie@reggie.com> on Jan 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 386.5mg
Potassium: 106.3mg
Carbohydrates: 64.9g
Fiber: 2.6g
Sugar: <1g
Protein: 9.1g