| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Turkey breast slices — |
|
lb |
To 1/4" thick |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 3 |
ts |
Vegetable oil |
| 1/2 |
c |
Onion — chopped |
| 1 |
tb |
Ginger — peeled & chopped |
| 1 |
c |
Cranberries — (thawed if |
|
|
Frozen) |
| 1 |
lg |
Pear — peeled & cored |
| 3/4 |
c |
Pear nectar, canned |
| 1/2 |
c |
Chicken broth — reduced |
|
|
Sodium |
| 1 |
tb |
Brown sugar, packed |
| 1/4 |
ts |
Ground cinnamon |
INSTRUCTIONS
*Cut pears in 1/4" wedges.
1. Sprinkle pounded cutlets lightly on both sides with salt and pepper. In
12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; add
cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked
through. Using slotted spoon, remove cutlets to serving platter; keep
warm, covered. 2. To drippings in skillet add remaining 1 teaspoon oil;
heat over medium-high heat. Add onion and ginger; cook 2 to 3 minutes until
onion is softened. 3. Add cranberries, pear wedges, pear nectar, chicken
broth, bornw sugar, and cinnamon; bring to boil. Reduce heat to low; simmer
6 to 8 minutes until pears are tender and sauce is slightly thickened. 4.
Remove from heat; spoon relish over cutlets on platter. Serve garnished if
desired, with berb sprigs.
Recipe By : Redbook - February, 1994
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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