Glazed Turkey Cutlets

Ingredients

• 1 1/3 cups uncooked long-grain rice
• 1/4 cup fat-free, reduced-sodium chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound turkey breast cutlets (1/4-inch-thick)
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips

Preparation

1. Cook rice in a Dutch oven according to package directions, omitting salt and fat.
2. Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.
3. Sprinkle salt and pepper over both sides of turkey. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove from skillet; transfer to a large serving platter, and keep warm. Reduce heat to medium; add bell peppers, and cook, stirring constantly, 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets. Serve with rice.