TURKEY CUTLETS WITH BALSAMIC-
Regi Dean's Recipes 08/22/99
Turkey
Cooking Light
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4-ounce	4
All-purpose flour	1/4 c
Balsamic vinegar	1/4 c
Brown sugar	2 tb
Dried thyme	1 ts
Dry red wine	2/3 c
Low-salt chicken broth	2/3 c
Minced shallots	1/4 c
Olive oil	1 tb
Pepper	1/2 ts
Salt	1 ts
Salt	1/4 ts
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 4 Servings
Thyme sprigs -- optional
Turkey cutlets
Combine flour, 1 tsp salt, thyme, and pepper 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
to a serving platter; set aside and keep warm.
Add shallots to skillet; saute over medium heat for 1 minute. Add
wine and broth; stir, scraping bottom of skillet with a wooden spoon
to loosen the browned bits. Bring to a boil, and cook for 5 minutes.
Add vinegar, sugar, and 1/4 tsp salt; bring to a boil. Reduce heat;
simmer for 3 minutes. Spoon sauce over cutlets. Garnish with thyme
sprigs, if desired.
Yield: 4 servings (serving size: 3 oz turkey and 2 tbl sauce)
Cal 205 (24% from fat) / Prot 27.8g / Fat 5.4g (Sat 1g, Mono 2.8g,
Poly 0.8g) / Carb 10g / Fiber .2g / Chol 68mg / Iron 2.2mg / Sod
384mg / Calc 27mg
Recipe By     : Cooking Light