Recipe by justcallmetoni
Having tried lots of different recipes through adventure, events and tag games, I now find myself with a pantry full of condiments and spices that I like but don't use very often. That has recently lead me to find new dishes which are simple, healthy and take advantage of these ingredients. This originated from a turkey recipe website and includes my modifications. Though I prefer it with turkey, it works well with chicken cutlets. Preparation includes 30 minutes to chill the poultry. This recipe is 4 pts per serving.
- 14.79 ml mixed peppercorns
- 453.59 g turkey breast cutlets (4 4oz portions)
- 9.85 ml olive oil
- 2 scallions, divided (see instructions below)
- 7.39 ml fresh ginger, minced or grated
- 59.14 ml fat free chicken broth or 59.14 ml turkey broth
- 29.58 ml brandy
- 88.74 ml mango chutney
Directions See How It's Made
- Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercorns on both sides of turkey cutlets. Wrap cutlets flat in plastic wrap and chill for 30 minutes.
- (Note: If you are using chicken, pound to even thinness prior to crusting them with pepper. ).
- In large non-stick skillet, over medium heat, saute poultry in olive oil 4 to 5 minutes per side or until no longer pink in center. Remove cutlets from pan and keep warm.
- Combine the broth, ginger and 3 tablespoons of finely minced scallion bottoms (white and light green part) together and put into the skillet. Stir scraping the bits from the pan. Cook for just a minute.
- Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.
- Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).