Turkey With Mustard And Sage Recipe

Ingredients:

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

Instructions:

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

Preparation Time: 0:00

Servings: 4