Turkey Scaloppine in Cranberry-Port Sauce

Yield: 4 servings (serving size: 1 turkey cutlet and about 1/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 2.4g
  • Saturated fat: 1.0g
  • Protein: 30.0g
  • Carbohydrate: 10.4g
  • Cholesterol: 50mg
  • Iron: 1.9mg
  • Sodium: 675mg
  • Calories from fat: 12%
  • Fiber: 0.6g
  • Calcium: 11mg


  • 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


  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.
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