1/4 cup low-salt chicken broth
3 tbls. balsamic vinegar
2 tsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. (1/4 inch-thick) turkey breast cutlets
2 tsp. olive oil
2 garlic cloves, minced
1 red bell pepper, seeded & cut into strips
4 cups hot cooked rice
| | | 1. Combine first 3 ingredients in a bowl. Sprinkle salt and black pepper over both sides of cutlets. Heat oil in a large nonstick skillet over medium heat until hot. Add garlic, sauté 30 sec. Add cutlets and cook 2 minutes on each side or until done. Remove cutlets from skillet and keep warm. Reduce heat to skillet and cook 30 sec., stirring constantly. Spoon sauce & bell pepper over cutlets. Serve with rice. Yield: 4 servings |
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