Options

Format:
Include:
PRINT
See more
Photography: Randy Mayor; Styling: Katie Stoddard Photo by: Photography: Randy Mayor; Styling: Katie Stoddard

Turkey Breast Cutlets in Port Wine Sauce

Slice the turkey tenderloins to ensure even cooking. Serve with a wild rice pilaf.

Cooking Light DECEMBER 2003

  • Yield: 4 servings (serving size: about 3 ounces turkey and about 3 tablespoons sauce)

Ingredients

  • 1 pound turkey tenderloins
  • 2/3 cup low-sodium beef broth, divided
  • 1/4 cup port wine
  • 2 tablespoons chopped dried cherries
  • 2 teaspoons black cherry fruit spread (such as Polaner)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1 teaspoon chopped fresh rosemary

Preparation

Heat a large nonstick skillet over medium-high heat.

Cut the tenderloins diagonally across grain into (1-inch-thick) slices. Pound each slice using a meat mallet or rolling pin to 1/2-inch thickness. Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through pepper). Combine remaining broth and cornstarch, stirring with a whisk.

Melt butter in pan over medium-high heat. Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute. Remove from pan. Add shallots and rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute. Serve sauce with turkey.

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 9%
  • Fat: 2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 29.3g
  • Carbohydrate: 9.7g
  • Fiber: 0.5g
  • Cholesterol: 73mg
  • Iron: 1.8mg
  • Sodium: 195mg
  • Calcium: 22mg
advertisement

Go to full version of

Turkey Breast Cutlets in Port Wine Sauce recipe

advertisement