Oxmoor House
Prep Time
2 Mins
Cook Time
12 Mins
Yield
2 servings (serving size: 2 turkey cutlets and about 1/2 cup salsa)

Don't reserve turkey and cranberries just for the holidays. This meal uses dried cranberries, which you can find year-round. Serve with a buttered baked sweet potato.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Divide turkey between 2 plates; keep warm.

Step 2

Add onion to pan. Cook 3 minutes, stirring frequently; add remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 5 minutes or until onion is tender and golden, stirring frequently. Stir in water, cranberries, and vinegar; cook 2 minutes or until cranberries are tender. Remove from heat; stir in parsley, if desired.

Step 3

Serve with: Roasted Brussels Sprouts à l'Orange

Cooking Light Fresh Food Fast Weeknight Meals

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