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Turkey Scaloppine in Cranberry-Port Sauce

Prep time 10 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 turkey cutlet and about 1/3 cup sauce)

Ingredients

  • 1 pound (1/4-inch-thick) turkey breast cutlets
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons butter
  • 1/4 cup finely chopped shallot (about 1 small)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • 2 teaspoons cornstarch
  • 2/3 cup port or other sweet red wine
  • 1/4 cup dried cranberries

Nutrition Information

  • calories 182
  • fat 2.4 g
  • satfat 1.0 g
  • protein 30.0 g
  • carbohydrate 10.4 g
  • cholesterol 50 mg
  • iron 1.9 mg
  • sodium 675 mg
  • caloriesfromfat 12 %
  • fiber 0.6 g
  • calcium 11 mg

How to Make It

  1. Sprinkle turkey evenly with thyme, salt, and pepper.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add turkey; cook 2 to 3 minutes on each side or until golden brown. Remove turkey and keep warm.

  3. Reduce heat to medium; add shallot. Sauté 30 seconds or until tender. Combine 1 tablespoon chicken broth and cornstarch; set aside. Add remaining broth to pan; scrape pan to loosen browned bits. Add wine and cranberries; bring to a boil. Reduce heat, and simmer, uncovered, 7 minutes. Stir in cornstarch mixture; boil 1 minute. Spoon sauce over turkey.

Oxmoor House Healthy Eating Collection