Turkey a L'orange

Submitted by babygirl65

"This is the BEST I have ever tasted!! I love citrus with chicken and this is yummy!! I always double the sauce because my family likes the sauce on everything. I usually serve this with some rice and green beans."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 large oranges
• 1⁄2 cup chicken broth
• 2 tablespoons brandy
• 2 tablespoons orange marmalade
• 1 1⁄2 teaspoons cornstarch
• 2 teaspoons olive oil
• 1 lb turkey breast cutlets (4)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

directions

1. From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
2. In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
3. Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
4. Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
5. Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.

Reviews

[Hey Jude]

This is the type of recipe that I put in my permanent, regular rotation box. Quick, easy, delicious and healthy! I made a couple small changes...we didn't have orange marmalade and because none of us in our house uses orange marmalade on our toast (so I didn't want to buy a whole jar for just 2 T.), I just pulled pulp from the orange as I juiced it (I only used one very large orange). Also, instead of salt and pepper, I did a very light sprinkle of Montreal seasoning mix, which tasted great with the sauce. DH and I don't drink brandy so I bought one of those mini-bottles for 99 cents at our local liquor store, worked out great, we loved the flavor in the sauce. The cutlets I bought were very thin and the cook time on each side was much less than 5-8 minutes, it was more like 1-2 minutes and I didn't use a non-stick pan...I used my old reliable cast-iron and that was probably why it cooked so fast. Didn't matter, they were delicious and I'm already planning on making them again next weekend. Oh, and BTW, in step 4 you mention chicken, when turkey is the main ingredient....I would have knocked off a star for that if the resulting dish wasn't so good!! Thanks babygirl for posting this recipe, it will be made many more times at my house

 

[Velouria L.]

I love this recipe! Simple, fast, and great flavor. The sauce is delicious. I didn't have brandy, so I substituted dry sherry as I didn't think it would make a huge difference. Next time I'll try it with the brandy. The only problem I had was that my cutlets were too thin, and even though I cooked them for much less time than the 5 min., they still came out on the tough side. Totally my fault, but they still tasted delicious! Thanks for the recipe.

 

[MTDavids]

Fast, easy, and scrumptous to boot. We served this over garlic couscous and the results were a huge hit. Turkey cutlets are a flexible and healthy ingredient that lend themselves to a wide variety of great recipes. This is one of the better ones we have tried. Thanks for the keeper.

 

[kaze_no_sennyo]

This was so delicious!! and so easy to make too! I love quick recipes to fall back on when the day doesn't quite go as planned. I happened to have some red cabbage and spaetzle left over from my last sauerbraten adventure, so I just kind of tossed those in with this. It was a bit of cultural whiplash I know, but I loved it anyway. hehe.. We didn't really have any brandy on hand in the house, so I ended up substituting some rum extract and it tasted great all the same. Thanks a ton for making my life easier!

 

[Ds Darling]

I fixed this for supper tonight. It was easy to make, which is something I like. I didn't use any salt. Served it with brown rice and fresh from the garden green beans. Everyone loved it. I will be making this again. Thanks for the recipe.