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Categories:
white wine chicken broth apricots cinnamon Shady Brook Farms® Turkey Breast Cutlets salt black pepper olive oil cornstarch whole wheat linguine parsley
Viewed: 8 - Published at: 3 years agoIngredients
- 1/2 cup white wine
- 1/2 cup low sodium chicken broth
- 1/2 cup dried apricots
- 1/2 cup dried plums
- 1 cinnamon stick
- 1 1/2 pounds Shady Brook Farms(R) Turkey Breast Cutlets
- salt
- black pepper
- 2 teaspoons olive oil
- 1/4 cup half-and-half
- 1 teaspoon cornstarch
- 12 ounces whole wheat linguine cooked
- 2 tablespoons chopped parsley
Method
- In small saucepan, bring wine, broth, dried apricots, dried plums and cinnamon stick to a simmer. Remove from heat, cover and let stand at least 10 minutes.
- Season turkey with salt and pepper.
- In large skillet, heat oil over medium heat.
- Cook turkey about 4 minutes on each side or until browned and cooked through. Remove from skillet; keep warm.
- Add wine, broth and dried fruit to skillet; discard cinnamon stick. Simmer until about 1/2 cup liquid remains.
- In small bowl, mix half-and-half and cornstarch. Add to skillet; simmer 1-2 minutes or until sauce thickens.
- Place linguine on platter or individual plates; arrange turkey cutlets on top of linguine and spoon sauce and fruit over.
- Sprinkle with parsley.
