Pomegranate Sauced Turkey Cutlets

Inspired by a recipe in Eating Well magazine, this quick dish is rather sumptuous in flavor. The original recipe suggested serving this with roasted fennel but I thought it worked better with roasted asparagus. Betting this would also work well with thinly sliced or pounded chicken breasts.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons canola oil or 2  teaspoons  vegetable oil
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper, divided
• 1  lb  skinless boneless turkey breast (4 - 4 ounces each)
• 1  cup pomegranate juice
• 1  whole garlic clove, split in half lengthwise
• 1  teaspoon  balsamic vinegar
• 1⁄8 cup reduced-sodium chicken broth or 1⁄8 cup water
• 1  teaspoon cornstarch
• 1⁄4 cup pomegranate seeds (optional)

Directions

1. Sprinkle both sides of turkey with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
2. Add pomegranate juice, half cloves of garlic, balsamic vinegar and thyme to the pan. Bring the juice to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Remove the garlic.
3. Whisk together broth (or water) and cornstarch breaking up any lumps. Add the slurry to the pan and cook, stirring constantly, until thickened, about 15 seconds.
4. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 or 2 minutes.
5. Optional, toss the pomegranate seeds in with the turkey and stir just before serving.