2 large naval oranges

1/2 cup chicken broth

2 T. brandy

2 T. orange marmalade

1 1/2 tsp. cornstarch

2 tsp. olive oil

4 (about 1 pound) turkey-breast cutlets

1/2 tsp. salt

1/4 tsp. ground black pepper

 Parsley sprigs, for garnish

 

From 1 orange, squeeze 1/3  C. juice. Cut remaining orange into 1/4-inch-thick slices. In cup, stir orange juice, broth, brandy, marmalade, and cornstarch until blended; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets 5 to 8 minutes or until lightly browned on the outside and no longer pink on the inside, turning over once. Transfer cutlets to platter; keep warm. Add orange slices to skillet; cook 2 minutes. Transfer orange slices to platter with cutlets. Stir juice mixture to blend; add to skillet and heat to boiling. Boil orange sauce 1 minute; pour over cutlets. Garnish with parsley sprigs.