BASQUE-STYLE CUTLETS WITH PEPPERS TOMATO & BACON

By joanmarie

Ingredients

• 3 TSP OLIVE OIL
• 4 (1/4 POUND) TURKEY CUTLETS
• 1 LARGE ONION SLICED
• 1 GREEN BELL PEPPER CUT INTO STRIPS
• 1 RED BELL PEPPER CUT INTO STRIPS
• 1 TOMATO CUT INTO THIN WEDGES
• 2 OUNCES CANAIAN BACON, CHOPPED
• 1 LARGE GARLIC CLOVES MINCED
• 3/4 CUP REDUCED SODIUM CHICKEN BROTH
• 1 TSP DRIED OREGANO
• 1/2 TSP SALT
• 1/4 TSP BLACK PEPPER

Details

Servings 4

Preparation

Step 1

HEAT 2 TSP OIL IN LARGE NONSTICK SKILLET OVER MEDIUM HIGH HEAT. ADD TURKEY CUTLETS AND COOK UNTIL BROWNED ABOUT 3 MINUTES PER SIDE, TRANSFER TO PLATE

REDUCE HEAT TO MEDIUM AND ADD REMAINING 1 TSP OIL TO SKILLET, ADD ONION AND BELL PEPPERS, COOK STIRRING UNTIL SOFTENED ABOUT 5 MINUTES. ADD TOMATO, CANADIAN BACON AND GARLIC, COOK STIRRING UNTIL TOMATO IS SOFTENED ABOUT 5 MINUTES LONGER

ADD BROTH OREGANO SALT AND BLACK PEPPER TO SKILLET, BRING TO BOIL, REDUCE HEAT AND SIMMER COVERED UNTIL FLAVORS ARE BLENDED ABOUT 10 MINUTES. RETURN TURKEY TO SKILLET AND COOK UNTIL HEATED THROUGH ABOUT 2 MINUTES LONGER