1/4 C. low-salt chicken broth
3 T. balsamic vinegar
2 tsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1 pound turkey breast cutlets – 1/4 inch thick
2 tsp. olive oil
Cooking spray
2 garlic cloves – minced
2 C. red, yellow and green bell peppers, seeded – cut into strips

Combine the first 3 ingredients in a bowl, and set aside. Sprinkle salt and pepper over both sides of turkey; set aside. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add garlic; sauté 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove turkey from skillet; set aside, and keep warm. Reduce heat to medium. Add bell pepper; sauté 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce over turkey.

Yield: 4 servings
Serving size: 3 1/2 oz. cooked turkey and 1/3 C. glazed peppers

Calories: 170
Fat: 3g
Fiber: 0g