Turkey Breast Cutlets in Port Wine Sauce


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Make sure to slice the turkey tenderloins to ensure even cooking in the delicious sauce. Serve with a wild rice pilaf.

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  • 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

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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.

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