3 tbsp All-Purpose Flour, Or Instant Flour
1/2 tsp Dried Thyme
1/2 tsp Dried Marjoram
1/2 tsp Salt, Plus More If Needed
1/2 tsp Freshly Ground Pepper, Plus More If Needed
1 pinch Cayenne Pepper
1 lb Lowfat Turkey Breast Cutlets
3 tsp Olive Oil
1 large Shallot, Minced
1 cup Apple Cider, Or Unsweetened Apple Juice
2 tbsp Dijon Mustard
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In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp salt, 1/2 tsp pepper and cayenne, Dredge turkey lightly in flour mixture. Discard any remaining flour mixture.
In a large skillet, heat 1 tsp oil over med-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 - 2 min per side. Transfer to a plate and tent with foil to keep warm. Saute remaining turkey in another 1 tsp oil; add to previous batch.
Add remaining 1 tsp oil to the skillet. Add shallot and cook, stirring, until softened, about 1 min. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 min. Stir in any accumulated juices from the turkey. Season with salt and pepper.
Arrange turkey on plate and spoon sauce over. Serve immediately.
Makes 4 servings
Nutrition according to magazine: Cal 220; Fat 6g; Carb 13g; Fib 0g; Pro 27g; Sod 340mg
This was very good!! Quite tasty and very quick to put together.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 219.2, Fat 4.7g, Carb 13.5g, Fib 0.4g, Pro 30g, Sod 427mg, CFF 19.5%. Recipe by: Eating Well, Nov 1997
Posted to Digest eat-lf.v097.n002 by Reggie Dwork <reggie@reggie.com> on Jan 03, 1998
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