Monday, June 23, 2008

Turkey Cutlets with Provancal Sauce

I am loving the Cooking Light website lately. In an effort to eat healthier, I have been bookmarking recipes on this site left and right. So many recipes make it hard to choose. I bookmarked this recipe last week and I planned to use it with the chicken I bought but forgot all about it until I had already prepared our dinner that night. Tonight I needed a recipe for a couple of thick turkey breast cutlets I had. I remembered this recipe and decided to use it. It was simple and oh, so flavorful. One of those lick the pan sauces, my favorite! The only modification I made to the recipe was to add shallots to the sauce, other than that I followed it to the letter.

TURKEY with Provencal Sauce

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
( I used 2 turkey cutlet sliced in half to make thinner)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil 1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)

Preparation
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.

Yield
4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

Nutritional Information
CALORIES 248(30% from fat); FAT 8.2g (sat 1.8g,mono 4.5g,poly 1g); IRON 1.5mg; CHOLESTEROL 101mg; CALCIUM 32mg; CARBOHYDRATE 1g; SODIUM 376mg; PROTEIN 40.2g; FIBER 0.3g
Cheryl Alters Jamison and Bill Jamison ,
write PublicationAppearance,Cooking Light, JANUARY 2005

2 comments:

madebymel said...

I just made Scallops Provencal, I never would have thought to make it with turkey! Looks delicious!

~Amber~ said...

These sound excellent. I bet it would be just as tasty with chicken too.