Turkey Cutlets With Rhubarb Chutney

From Eating Well March-April 2010.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons canola oil
• 1  tablespoon canola oil
• 1⁄3 cup red onion, chopped
• 2  cups rhubarb, sliced (fresh or frozen, if frozen then thawed and drained)
• 1⁄3 cup golden raisin
• 1⁄3 cup light brown sugar
• 1  tablespoon cider vinegar
• 2  teaspoons fresh ginger, minced
• 1⁄4 teaspoon fresh ground pepper
• 4  turkey cutlets, 1/4 inch thick (about 1 pound)
• 1⁄4 teaspoon salt

Directions

1. Heat 2 t oil in saucepan over medium heat and cook onion about 3 minutes.
2. Add rhubarb, raisins, brown sugar, vinegar, ginger, and 1/8 t pepper; bring to a boil over medium-high heat (stir occasionally) until rhubarb gets soft and is breaking down, then 5 - 10 additional minutes. Remove and cover.
3. Sprinkle turkey with salt and 1/8 t pepper and brown 2 - 3 minutes each side in 1 T canola oil on medium high heat.
4. Serve the turkey with the chutney.