4 4oz. Turkey Breast Cutlets
3 T. Flour
Nonstick cooking spray
3/4 C. Onion, chopped
3/4 C. Fresh Cranberries
1/2 C. Chicken Broth
2 T. Sugar
2 T. Red Wine Vinegar
2 T. Undiluted Orange Juice Concentrate

Place cutlets between heavy duty plastic wrap and flatten to 1/8 inch thickness using meat mallet or rolling pin. Dredge in flour. Heat cooking spray in large skillet over medium heat. Add cutlets and cook 2 minutes on each side. Transfer to a platter and keep warm. Increase heat to medium-high and add onions; sauté until tender. Add cranberries and remaining ingredients. Bring to a boil. Reduce heat, and simmer 3-4 minutes or until cranberries pop. Spoon over cutlets and serve.

Yield: 4 Servings
Serving Size: 1 Cutlet + 1/4 Sauce

Calories: 204
Fat: .9g
Fiber: .8g