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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Turkey Breast Cutlets in Pork Wine Sauce Recipe

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This recipe for Turkey Breast Cutlets in Pork Wine Sauce is from Jacob's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound turkey tenderloins
2/3 cup low-sodium beef broth, divided
1/4 cup port wine
2 tablespoons chopped dried cherries
2 teaspoons black cherry fruit spread (such as Polaner)
1 teaspoon Worcestershire sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon butter
3 tablespoons chopped shallots
1 teaspoon chopped fresh rosemary
Directions:
Directions:
Heat a large nonstick skillet over medium-high heat.
Cut the tenderloins diagonally across grain into (1-inch-thick) slices. Pound each slice using a meat mallet or rolling pin to 1/2-inch thickness. Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through pepper). Combine remaining broth and cornstarch, stirring with a whisk.
Melt butter in pan over medium-high heat. Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute. Remove from pan. Add shallots and rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute. Serve sauce with turkey.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
8 min
Personal Notes:
Personal Notes:
Amount per serving
Calories: 194
Calories from fat: 9%
Fat: 2g
Saturated fat: 0.9g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.3g
Protein: 29.3g
Carbohydrate: 9.7g
Fiber: 0.5g
Cholesterol: 73mg
Iron: 1.8mg
Sodium: 195mg
Calcium: 22mg

 

 

 

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