Turkey Breast Cutlets in Port Wine Sauce

By Judy1

Slice the turkey tenderloins to ensure even cooking. Serve with a wild rice pilaf.

Ingredients

• 1 pound turkey tenderloins
• 2/3 cup low-sodium beef broth, divided
• 1/4 cup port wine
• 2 tablespoons chopped dried cherries
• 2 teaspoons black cherry fruit spread (such as Polaner)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon black pepper
• 1 teaspoon cornstarch
• 1 teaspoon butter
• 3 tablespoons chopped shallots
• 1 teaspoon chopped fresh rosemary

Details

Servings 4

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat.

Cut the tenderloins diagonally across grain into (1-inch-thick) slices. Pound each slice using a meat mallet or rolling pin to 1/2-inch thickness. Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through pepper). Combine remaining broth and cornstarch, stirring with a whisk.

Melt butter in pan over medium-high heat. Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute. Remove from pan. Add shallots and rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute. Serve sauce with turkey.