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Turkey Cutlets w/Pineapple-Cranberry Sauce -- w

Source of Recipe

Adapted from BH&G Quick, Healthy & Delicious Cooking 1993
Turkey Cutlets w/Pineapple-Cranberry Sauce � w
Serves: 4

1 c. fresh or frozen cranberries
1/4 c. frozen pineapple juice concentrate, thawed
2 tsp. dark brown sugar
2 tsp. grated line zest
1/4 tsp. crushed red pepper flakes

3/4 c. canned pineapple wedges
1 T. olive oil
4 turkey cutlets (4 oz. each) halved crosswise
1 T. cornstarch
1/2 c. reduced-sodium, fat-free chicken broth
1/4 tsp. salt

Combine the first 5 ingredients in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until cranberries have popped and are glossy, about 10 minutes. Stir in pineapple. *(Cranberry mixture can be made up to 3 days ahead and refrigerated. Return to room temperature before proceeding.)

Heat oil in large nonstick skillet over medium heat. Dust turkey with cornstarch and cook until golden brown and cooked through, about 1 minute per side. Transfer turkey to platter and cover loosely with foil to keep warm.

Stir broth and salt into skillet and bring to a boil. Remove from heat. Stir in cranberry mixture, and spoon over turkey.

One serving equals: 234 calories�4.5 gm fat (1 gm saturated)�71 mg cholesterol�212 mg sodium�19 gm total carbohydrate�2 gm protein