Turkey With Rosemary Tomato Sauce

By justcallmetoni on November 05, 2007

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Ingredients

    1. 2 teaspoons olive oil, divided
    2. 2 (4 ounce) boneless skinless turkey cutlets
    3. 3/4 teaspoon salt, divided
    4. 1/2 teaspoon black pepper, divided
    5. 1 medium shallot, finely diced
    6. 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
    7. 1 1/2 teaspoons minced garlic ( about 2 cloves)
    8. 1 (14 1/2 ounce) cans diced tomatoes
    9. 1 tablespoon white wine vinegar
    10. parmesan cheese, curls (optional)

Directions

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.
  2. Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.
 
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