November 20, 2011

Provencal Turkey Cutlets

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I like using turkey cutlets because they are fast and easy to cook and this recipe was very good!

Serve with brown rice, couscous or quinoa.

INGREDIENTS

4-4 oz. pieces of turkey breast cutlets
1/3 cup whole wheat flour
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. minced garlic
1 tsp. rosemary
1 tsp. oregano
12 sun dried tomatoes, chopped
1 cup chicken broth, divided

DIRECTIONS

Put flour, salt and pepper into a large ziploc bag.  Add turkey cutlets, one at a time, shake until coated.

Coat a large skillet with olive oil cooking spray and heat to med-high, cook turkey cutlets 2-3 minutes on each side until nice and brown.

Combine 1/2 cup chicken broth, garlic, rosemary, oregano in a cup.  Pour mixture over turkey cutlets then add in sun-dried tomatoes.

Cook 5 minutes until liquid is reduced by half.

Add other 1/2 cup chicken broth, reduce heat to low, cover and simmer another 5-7 minutes.

JOI'S NOTES

4 servings
Calories:  186
Fat:  1.5g
Carbs:  12g
Protein:  30g

Recipe Source: SparkPeople

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