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

How to Make It

Step 1

Combine first 3 ingredients in a bowl.

Step 2

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.

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