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Recipes

Turkey With Mustard And Sage

Categories:
main dish, poultry, low fat, turkey

1/2 teaspoon olive oil
4 turkey cutlets - (4 oz ea); pounded 1/4' thick
1/4 teaspoon freshly-ground black pepper
1/4 cup dry white wine (or vermouth); plus
1/2 tablespoon dry white wine (or vermouth)
2 cups low-sodium chicken broth
1 1/2 tablespoon grainy mustard (coarse ground)
8 fresh sage leaves
1 teaspoon cornstarch

Heat the oil in a large nonstick skillet. Dust the turkey cutlets with pepper. Add cutlets to the skillet and cook over high heat, turning once, until nicely browned outside but still slightly pink inside, 1 to 2 minutes per side. Transfer to a platter and keep warm in a low oven, about 200 degrees. Add 1/4 cup of the wine or vermouth to the skillet. Cook over moderately-high heat until reduced by half, scraping up any browned bits and incorporating them into the liquid. Add the chicken stock and mustard and boil for 4 minutes. Add the sage leaves and cook until the liquid is reduced by half, about 4 minutes. In a small bowl, dissolve the cornstarch in the remaining 1/2 tablespoon wine and stir into the sauce. Bring sauce back to a boil until thickened and season with salt and pepper. Add the turkey and turn to coat with the sauce. Transfer the turkey to a platter and spoon the remaining sauce on top. This recipe yields 4 servings. Nutritional Information Per Serving: calories: 164; carbohydrates: 2 g; protein: 29 g; fat: 2.3 g; cholesterol: 70 mg.


Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-12-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 23 Calories (kcal); 2g Total Fat; (36% calories from fat); 6g Protein; 2g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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