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Categories:
flour thyme salt black pepper turkey cutlets olive oil shallot dry red wine chicken broth balsamic vinegar brown sugar salt
Viewed: 33 - Published at: 8 years agoIngredients
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lbs turkey cutlets
- 1 tablespoon olive oil
- 1/4 cup minced shallot
- 2/3 cup dry red wine
- 2/3 cup reduced-sodium fat-free chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
Method
- Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
- Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
- Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
- Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.
