Glazed Turkey Cutlets and Bell Peppers

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Glazed Turkey Cutlets and Bell PeppersRecipe
Photo: Howard L. Puckett; Styling: Lydia E. DeGaris
4 servings (serving size: 3 ounces turkey, 1/3 cup bell peppers, and 1 cup rice)


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1/4 cup low-salt chicken broth
3 tablespoons balsamic vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound (1/4-inch-thick) turkey breast cutlets
2 teaspoons olive oil
2 garlic cloves, minced
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
4 cups hot cooked rice


Combine first 3 ingredients in a bowl.

Sprinkle salt and black pepper over both sides of cutlets. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; sauté 30 seconds. Add cutlets, and cook 2 minutes on each side or until done. Remove cutlets from skillet, and keep warm. Reduce heat to medium; add bell peppers, and sauté 2 minutes. Add chicken broth mixture to skillet, and cook 30 seconds, stirring constantly. Spoon sauce and bell peppers over cutlets. Serve with rice.

Created date

June 1998

Nutritional Information

Calories 291
Caloriesfromfat 14 %
Fat 4.6 g
Satfat 1 g
Monofat 2 g
Polyfat 0.8 g
Protein 29.5 g
Carbohydrate 31.2 g
Fiber 1.4 g
Cholesterol 68 mg
Iron 3 mg
Sodium 227 mg
Calcium 32 mg