4 servings (serving size: 1 turkey cutlet and about 1/3 cup sauce)
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
How to Make It
Sprinkle turkey evenly with thyme, salt, and pepper.
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.
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.