Orange Balsamic Turkey
Per ServingOrange Balsamic Turkey |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 4 oz. turkey, about 1 Tbsp. sauce | ||
| Calories | 180 | |
| Fat | 4 | g |
| Saturated Fat | 0.7 | g |
| Carbohydrate | 8 | g |
| Fiber | 1 | g |
| Sugars | 2 | g |
| Cholesterol | 75 | mg |
| Sodium | 415 | mg |
| Potassium | 345 | mg |
| Protein | 28 | g |
| Phosphorus | 215 | mg |
| Choices: Carbohydrate 0.5, Lean Meat 3 | ||
- Makes: 4
- Serving Size: 4 oz. turkey, about 1 Tbsp. sauce
- Preparation Time: 5 minutes
- Cooking Time: 17 minutes
Ingredients
| 3/4 | cup | fat-free, lower-sodium chicken broth |
| 3 | Tbsp. | no-sugar-added orange |
| marmalade (or peach or apricot preserves) | ||
| 2 | Tbsp. | balsamic vinegar |
| 1 | tsp. | Dijon mustard |
| 1 | tsp. | cornstarch or arrowroot |
| 1 | Tbsp. | olive oil |
| 1 | lb. | skinless, boneless turkey cutlets |
| 1/2 | tsp. | kosher salt |
| 1/2 | tsp. | ground black pepper |
| 1/2 | cup | diced onion |
| 1 | tsp. | grated orange zest |
Directions
- In a small bowl, mix together the broth, orange marmalade, balsamic vinegar, mustard, and cornstarch; set aside.
- In a large skillet, heat the oil over medium heat. Sprinkle the turkey cutlets on both sides with the salt and black pepper. Sauté the cutlets in the olive oil for 4 to 5 minutes, flip the cutlets, and sauté them for 4 to 5 minutes more. Remove the cutlets from the skillet, transfer to a plate, and set aside.
- Add the onion to the pan drippings and sauté for 3 to 4 minutes. Stir in the sauce, scraping up any browned bits from the skillet. Reduce the heat to low and simmer for 2 minutes. Return the cutlets and any accumulated juices to the skillet. Simmer for 1 minute. Sprinkle the turkey with the fresh orange zest and serve.
