Title: Turkey Cutlets with Dijon Cider Sauce
Categories: Chicken/tur, Low fat, Main dishes
Yield: 4 Servings

3 tb All-Purpose Flour; Or
-Instant Flour
1/2 ts Dried Thyme
1/2 ts Dried Marjoram
1/2 ts Salt; Plus More If Needed
1/2 ts Freshly Ground Pepper; Plus
-More If Needed
1 pn Cayenne Pepper
1 lb Lowfat Turkey Breast Cutlets
3 ts Olive Oil
1 lg Shallot; Minced
1 c Apple Cider; Or Unsweetened
-Apple Juice
2 tb Dijon Mustard

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


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 on
Jan 03, 1998