Don’t reserve turkey and cranberries just for the holidays. This meal uses dried cranberries, which you can find year-round. Serve with a buttered baked sweet potato.
Ingredients
- 2 teaspoons olive oil
- 8 ounces turkey cutlets (about 4 cutlets)
- 3⁄8 teaspoon salt, divided
- 1⁄4 teaspoon freshly ground black pepper, divided
- 1 cup prechopped onion
- 1⁄4 cup water
- 3 tablespoons sweetened dried cranberries, chopped
- 2 tablespoons white balsamic vinegar
- Chopped fresh parsley (optional)
How to Make It
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Divide turkey between 2 plates; keep warm.
- Add onion to pan. Cook 3 minutes, stirring frequently; add remaining 1⁄4 teaspoon salt and remaining 1⁄8 teaspoon pepper. Cook 5 minutes or until onion is tender and golden, stirring frequently. Stir in water, cranberries, and vinegar; cook 2 minutes or until cranberries are tender. Remove from heat; stir in parsley, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 249 kcal Calories from Fat: 66.6 kcal |
|
% Daily Value*
|
| Total Fat 7.4 g 21% |
Saturated Fat 1.4 g 7% |
Trans Fat 0.0 g |
Cholesterol 63 mg 21% |
Sodium 494 mg 8% |
carbohydrates 22 g 17% |
Dietary Fiber 2.1 g 6% |
Protein 23.8 g 48% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
