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Turkey Cutlets With Balsamic-glazed Peppers

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Courses-, Main, Turkey	4	Servings

INGREDIENTS

1/4	c	Low-salt chicken broth
3	T	Balsamic vinegar
2	t	Honey
1/4	t	Salt
1/4	t	Pepper
1	lb	Turkey breast cutlets, 1/4
		inch thick
2	t	Olive oil
		Cooking spray
2		Garlic cloves, minced
2	c	Red, yellow and green bell
		peppers seeded cut into
		strips

INSTRUCTIONS

Combine the first 3 ingredients in a bowl, and set aside.  Sprinkle
salt and pepper over both sides of turkey; set aside. Heat  oil in a
large nonstick skillet coated with cooking spray over  medium-high heat
until hot. Add garlic; sautÃ© 30 seconds. Add  turkey; cook 2 minutes
on each side or until done. Remove turkey from  skillet; set aside, and
keep warm. Reduce heat to medium. Add bell  pepper; sautÃ© 2 minutes.
Add broth mixture to skillet; cook 30  seconds, stirring constantly.
Spoon sauce over turkey.  Yield: 4 servings (serving size: 3 ounces
turkey and 1/3 cup glazed  peppers).  Note: One pound of chicken breast
may be substituted for turkey breast  cutlets, if desired. Place
chicken between 2 pieces of heavy-duty  plastic wrap, and pound to
1/4-inch thickness using a meat mallet or  rolling pin. Proceed with
recipe.  Calories 180 (23% from fat); protein 27.4g; fat 4.5g;
carbohydrate  6.4g; cholesterol 68mg; sodium 225mg.  Weight Watcher
Points: approximately 4  Recipe by: Best of Cooking Light Holidays,
1997  Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com>
on  Nov 02, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 233 Calories From Fat: 53 Total Fat: 6g Cholesterol: 48.8mg Sodium: 1553.3mg Potassium: 418.2mg Carbohydrates: 13.1g Fiber: 1.2g Sugar: 9.2g Protein: 30.9g