| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken/tur, Low fat, Main dishes |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
All-Purpose Flour; Or Instant Flour |
| 1/2 |
ts |
Dried Thyme |
| 1/2 |
ts |
Dried Marjoram |
| 1/2 |
ts |
Salt; Plus More If Needed |
| 1/2 |
ts |
Freshly Ground Pepper; Plus More If Needed |
| 1 |
pn |
Cayenne Pepper |
| 1 |
lb |
Lowfat Turkey Breast Cutlets |
| 3 |
ts |
Olive Oil |
| 1 |
lg |
Shallot; Minced |
| 1 |
c |
Apple Cider; Or Unsweetened Apple Juice |
| 2 |
tb |
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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