Turkey Breast Cutlets in Port Wine Sauce
- 1 lb. turkey tenderloins
- 2/3 C. low-sodium beef broth, divided
- 1/4 C. port wine
- 2 Tbs. chopped dried cherries
- 2 tsp. black cherry fruit spread (such as Polaner)
- 1 tsp. Worcestershire sauce
- 1/2 tsp. balsamic vinegar
- 1/4 tsp. black pepper
- 1 tsp. cornstarch
- 1 tsp. butter
- 3 Tbs. chopped shallots
- 1 tsp. chopped fresh rosemary
Heat a large nonstick skillet over medium-high heat. Cut the tenderloins diagonally across the grain into 1 inch-thick slices. Lb. each slice using a meat mallet or rolling pin to 1/2-inch thickness. In a glass measure combine 1/2 C. broth, wine, cherries, fruit spread, Worcestershire sauce, vinegar and black pepper. Whisk together the remaining broth and the cornstarch. Melt the butter in the pan over medium-high heat. Add the turkey pieces; cook 3 minutes. Turn the turkey over and cook 1 minute more or until cooked through. Remove from the pan and keep warm. Add the shallots and rosemary to the pan; cook 3 minutes, stirring constantly. Add the wine mixture, and bring to a boil. Cook 2 minutes. Add the cornstarch mixture; boil 1 minute until thick. Spoon the sauce over the turkey and serve. Serves 4.
Source: Cooking Light magazine, December 2003 issue.