Turkey and Cranberry Port Wine Sauce
Use cranberry sauce left over from your holiday meal to make this easy supper. The recipe calls for shallots, which have a milder, sweeter flavor than onions. A sweet onion will work, as well.
1 tablespoon canola oil
4 (4-ounce) turkey breast cutlets
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon butter
1/4 cup chopped shallots
2/3 cup whole-berry cranberry sauce
1/4 cup port wine
1 tablespoon chopped fresh sage
1 tablespoon red wine vinegar
Whole sage leaves (optional)
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 5 minutes on each side or until done. Transfer turkey to a plate.
Melt butter in pan. Add shallots; sauté for 30 seconds. Reduce heat to medium; stir in cranberry sauce, wine, chopped sage, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until slightly thickened, stirring occasionally.
Return turkey to pan. Cook 1 minute or until thoroughly heated. Serve with sauce. Garnish with sage leaves, if desired.
Yield: 4 servings (serving size: 1 cutlet and 1/4 cup sauce)
CALORIES 276 (23% from fat); FAT 6.9g (sat 1.7g,mono 3.2g,poly 1.1g); IRON 1.7mg; CHOLESTEROL 53mg; CALCIUM 16mg; CARBOHYDRATE 21.5g; SODIUM 428mg; PROTEIN 28.4g; FIBER 0.8g
Cooking Light, NOVEMBER 2005