Turkey With Mustard And Sage

Recipe Ingredients

1/2 teaspoon	2.5ml	Olive oil
4		Turkey cutlets - (4 oz ea) - pounded 1/4" thick
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Dry white wine (or vermouth) - plus
1/2 tablespoon	7.5ml	Dry white wine (or vermouth)
2 cups	474ml	Low-sodium chicken broth
1 1/2 tablespoons	22ml	Grainy mustard (coarse ground)
8		Fresh sage leaves
1 teaspoon	5ml	Cornstarch

Recipe Instructions

Heat the oil in a large nonstick skillet. Dust the turkey cutlets with pepper. Add cutlets to the skillet and cook over high heat, turning once, until nicely browned outside but still slightly pink inside, 1 to 2 minutes per side. Transfer to a platter and keep warm in a low oven, about 200 degrees.

Add 1/4 cup of the wine or vermouth to the skillet. Cook over moderately-high heat until reduced by half, scraping up any browned bits and incorporating them into the liquid. Add the chicken stock and mustard and boil for 4 minutes. Add the sage leaves and cook until the liquid is reduced by half, about 4 minutes.

In a small bowl, dissolve the cornstarch in the remaining 1/2 tablespoon wine and stir into the sauce. Bring sauce back to a boil until thickened and season with salt and pepper.

Add the turkey and turn to coat with the sauce. Transfer the turkey to a platter and spoon the remaining sauce on top.

This recipe yields 4 servings.

Nutritional Information Per Serving: calories: 164; carbohydrates: 2 g; protein: 29 g; fat: 2.3 g; cholesterol: 70 mg.

Source:
Advocate Health Care's Recipes for Health at - http://www.advocatehealth.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.