![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/turkey-cutlets-orange-md.jpg\" "\\"turkey-cutlets-orange-md\\"")
<\/a>2 large naval oranges <\/span><\/p>\n1\/2 cup chicken broth <\/span><\/p>\n 2 T. brandy <\/span><\/p>\n 2 T. orange marmalade <\/span><\/p>\n 1 1\/2 tsp. cornstarch <\/span><\/p>\n 2 tsp. olive oil <\/span><\/p>\n 4 (about 1 pound) turkey-breast cutlets <\/span><\/p>\n 1\/2 tsp. salt <\/span><\/p>\n 1\/4 tsp. ground black pepper <\/span><\/p>\n \u00c2\u00a0<\/span>Parsley sprigs, for garnish <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n From 1 orange, squeeze 1\/3 \u00c2\u00a0<\/span>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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0Parsley sprigs, for garnish \u00c2\u00a0 From 1 orange, squeeze 1\/3 \u00c2\u00a0C. 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…<\/p>\n