Turkey Breast Cutlets in Port Wine Sauce
Sauteed Turkey cutlets in a spicy sweet Cranberry Currant Cream Sauce
Submitted By: Gregg Drennan
- Servings: 4
- Course/Type: Entree
- Storage: Freezer
Ingredients
1 pound(s) turkey tenderloin
2/3 cup(s) beef broth, low sodium divided
1/4 cup(s) Port wine
2 tablespoon(s) cherries, dried chopped
2 teaspoon(s) cherry preserves Black Cherry Fruit Spread like Polaner
1 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) black pepper
1 teaspoon(s) cornstarch
1 teaspoon(s) butter
3 tablespoon(s) shallots chopped
1 teaspoon(s) rosemary, fresh chopped
Directions
Heat a large nonstick skillet over medium-high heat.
Cut the tenderloins diagonally across grain into (1-inch-thick) slices.
Pound each slice using a meat mallet or rolling pin to 1/2-inch thickness.
Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through pepper).
Combine remaining broth and cornstarch, stirring with a whisk.
Melt butter in pan over medium-high heat.
Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute. Remove from pan.
Add shallots and rosemary; cook 3 minutes, stirring constantly.
Add wine mixture, and bring to a boil. Cook 2 minutes.
Add cornstarch mixture; boil 1 minute.
Serve sauce over turkey.
Customer / Re-Heating Directions
Reheating instructions:
Thaw in the refrigerator the night before day of consumption.
Heat in a medium size skillet, covered and over low heat, just until the turkey and sauce is heated throughout.
Nutrition Facts
per Serving
| Calories 187 | |
| Total Fat (g) | 5.55 |
| Saturated Fat (g) | 2.11 |
| Cholesterol (mg) | 71 |
| Sodium (mg) | 90 |
| Total Carbohydrates (g) | 6.94 |
| Sugars (g) | 0 |
| fiber (g) | 0.26 |
| Protein (g) | 27.43 |
| Alcohol (g) | 2.3 |
| Calcium (mg) | 0 | Iron (mg) | 2 |
| Vitamin A (IU) | 938 | Vitamin C (mg) | 1 |
Author Comments
I've used this recipe to rave comments with a number of my clients...