Ingredients:
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Directions:
On a sheet of wax paper, sprinkle the cutlets on both sides with salt and pepper. In a large nonstick skillet, heat the oil. Sauté the turkey and onion, stirring occasionally and turning the turkey once, until cooked through, 5 to 7 minutes on each side. Transfer the turkey to a platter.
In the same skillet, combine the cranberry juice, brown sugar, vinegar, peppercorns and thyme; bring to a boil. Stir in the cranberries. Reduce the heat and simmer 5 minutes. Stir in the dissolved cornstarch; bring to a boil. Cook, stirring constantly, until thickened, about 1 minute. Spoon over turkey.
Cal 189 | Fat 3g |Chol 53mg |Carb 19g
Fib 0g | Pro 21g | Calc 30mg | Pts 4
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