Turkey Cutlets With Balsamic-Brown Sugar Sauce

photo by justcallmetoni



- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 1⁄2 lbs turkey cutlets
- 1 tablespoon olive oil
- 1⁄4 cup minced shallot
- 2⁄3 cup dry red wine
- 2⁄3 cup reduced-sodium fat-free chicken broth
- 1⁄4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1⁄4 teaspoon salt
directions
- Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
- Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
- Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
- Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.
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Reviews
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A hit! We will definitely be having this often. The sauce is just right blend of sweet and savory and looks luscious. All of which also means it would be a nice company dish. The only change I made was using Truvia blend brown sugar and whatever leftover wine was in the refrigerator. Served it with homemade cranberry sauce (Commanders Palace cookbook) and my mother-in-law’s rice pudding recipe. Almost Thanksgiving! Next time Brussel sprouts or green beans. Thanks for a great addition you our recipe book.
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I usually only like to eat dark meat, and for some reason, when I picked this up a package of turkey cutlets at the supermarket, I didn't realize it was white meat. I've actually made this recipe a few times before, and it was only this time that I realized it's white meat! lol! I mean this recipe is just FABULOUS. It's so juicy and the spices are just heavenly. I ate half a leftover serving of this with a doctored-up cabbage in a skillet recipe, because I'm on a diet. The combination was utter heaven. My DH and I always fight over this, so it goes quickly. Thanks for an amazing recipe!!
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Tweaks
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Almost any dish with thyme and balsamic vinegar has me won over from the start, so it was not a big surpise that I was delighted with this entree. As suggested, I made mine with chicken cutlets and found it to be a wonderful twist on the classic balsamic chicken. The brown sugar and shallots render a really nice contrast to the tartness of the balsamic. I cooked my chicken with cooking spray, omitting the oil all together and replace the initial use of flour with a little arrowroot at the end. The sauce comes out rich and full bodied and yummy and next time I will double to have enough to drizzle over some rice or couscous, Thank you to my PAC baby!
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