Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light June 1998

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Howard L. Puckett; Styling: Lydia E. DeGaris

Recipe Summary

Yield:
4 servings (serving size: 3 ounces turkey, 1/3 cup bell peppers, and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl.

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  • Sprinkle salt and black pepper over both sides of cutlets. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; sauté 30 seconds. Add cutlets, and cook 2 minutes on each side or until done. Remove cutlets from skillet, and keep warm. Reduce heat to medium; add bell peppers, and sauté 2 minutes. Add chicken broth mixture to skillet, and cook 30 seconds, stirring constantly. Spoon sauce and bell peppers over cutlets. Serve with rice.

Nutrition Facts

291 calories; calories from fat 14%; fat 4.6g; saturated fat 1g; mono fat 2g; poly fat 0.8g; protein 29.5g; carbohydrates 31.2g; fiber 1.4g; cholesterol 68mg; iron 3mg; sodium 227mg; calcium 32mg.
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