Orange Balsamic Turkey
Per ServingOrange Balsamic Turkey |
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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.