4 4oz. Turkey Breast Cutlets
\n3 T. Flour
\nNonstick cooking spray
\n3\/4 C. Onion, chopped
\n3\/4 C. Fresh Cranberries
\n1\/2 C. Chicken Broth
\n2 T. Sugar
\n2 T. Red Wine Vinegar
\n2 T. Undiluted Orange Juice Concentrate<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 4 Servings
\nServing Size: 1 Cutlet + 1\/4 Sauce<\/p>\n
Calories: 204
\nFat: .9g
\nFiber: .8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n