Turkey Scaloppine in Cranberry-Port Sauce


  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • 2 teaspoons butter
  • 2/3 cup port or other sweet red wine
  • ¼ cup dried cranberries
  • ¼ cup finely chopped shallot (about 1 small)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • + 3 more ingredients
    • 2 teaspoons cornstarch
    • ½ teaspoon salt
    • 1 pound (1/4-inch-thick) turkey breast cutlets

Sprinkle turkey evenly with thyme, salt, and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add turkey; cook 2 to 3 minutes on each side or until golden brown. Remove turkey and keep warm. Reduce heat to medium; add shallot. Sauté 30 seconds or until tender. Combine 1 tabl...

View full recipe at My Recipes


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