Ingredients:
4 each Turkey breast slices
lb To 1/4" thick
1/4 tsp Salt
1/4 tsp Fresh ground black pepper
3 tsp Vegetable oil
1/2 cup Onion, chopped
1 tbsp Ginger, peeled & chopped
1 cup Cranberries, (thawed if
Frozen)
1 large Pear, peeled & cored
3/4 cup Pear nectar, canned
1/2 cup Chicken broth, reduced
Sodium
1 tbsp Brown sugar, packed
1/4 tsp Ground cinnamon
Instructions:
*Cut pears in 1/4" wedges.
1. Sprinkle pounded cutlets lightly on both sides with salt and
pepper. In 12" nonstick skillet over medium-high heat, heat 2
teaspoons oil; add cutlets; cook 2 to 3 minutes on each side until
lightly browned and cooked through. Using slotted spoon, remove
cutlets to serving platter; keep warm, covered. 2. To drippings in
skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add
onion and ginger; cook 2 to 3 minutes until onion is softened. 3. Add
cranberries, pear wedges, pear nectar, chicken broth, bornw sugar,
and cinnamon; bring to boil. Reduce heat to low; simmer 6 to 8
minutes until pears are tender and sauce is slightly thickened. 4.
Remove from heat; spoon relish over cutlets on platter. Serve
garnished if desired, with berb sprigs.
Recipe By : Redbook - February, 1994
From: Date: 05/28
Servings: 4
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