4 servings (serving size: 3 ounces turkey, 1/3 cup bell peppers, and 1 cup rice)
Photo: Howard L. Puckett; Styling: Lydia E. DeGaris
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
How to Make It
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.
I've made this three times in the last few years. It's very good, easy to make, and colorful on the plate. It's stretch to have it serve four, though. I make it exactly as written and serve it with rice, either white or a brown mix. A fruit salad makes it a complete and healthy meal.
I made this recipe exactly as written. The sauce is not a "glaze" - it's extremely watery needs to be thickened. I also found it to be too vinegary. I have loved all the cooking light recipes that I've tried so far, but this was a disappointment.
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