Sherried Turkey Cutlets With Green Peppercorns Food

SHERRIED TURKEY CUTLETS WITH GREEN PEPPERCORNS

Sherried Turkey Cutlets with Green Peppercorns image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

Ingredients

1/2 pound turkey cutlets (each about 1/2 inch thick)
all-purpose flour seasoned with salt and pepper for dredging the cutlets
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/3 cup medium-dry Sherry
1 teaspoon drained green peppercorns packed in brine, rinsed and crushed lightly
1/2 teaspoon honey or sugar
1/3 cup chicken broth

Steps:

Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the cutlets for 2 minutes on each side, or until they are just cooked through, and transfer them with a slotted spatula to a small platter. Deglaze the skillet with the Sherry over moderately high heat, stirring and scraping up the brown bits, add the peppercorns, and boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in the honey or sugar and the broth and boil the sauce until it is reduced to about 1/4 cup. Season the sauce with salt and pepper and spoon it over the cutlets.

TURKEY CUTLETS WITH SPRINGTIME VEGETABLES

Turkey Cutlets with Springtime Vegetables image

Categories Onion turkey Sauté Low Cal Leek Pea Carrot White Wine Spring Healthy Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

8 ounces turkey cutlets or breast slices, cut crosswise into
1 1/2 teaspoons dried tarragon
2 tablespoons olive oil
1 cup thinly sliced leeks (white and pale green parts only)
3/4 cup peeled baby carrots (about 3 ounces), halved lengthwise
1 tablespoon all purpose flour
1 1/4 cups canned low-salt chicken broth
1/4 cup dry white wine
3/4 cup frozen petite peas

Steps:

Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.

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