Turkey cutlets with cranberry-pear chutney
5
3
3
Smartpoints value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Don't just make turkey for Thanksgiving. This simple stove-top recipe can be enjoyed all year long – just make sure you stash a few bags of fresh cranberries in your freezer. The cranberry-pear chutney is simmered until nice and thick, and is wonderful with grilled chicken, roasted pork, or as a sandwich spread. When it's not pear season, swap in an apple instead. Serve with sautéed green beans for a vibrant, jewel-toned meal.
Ingredients
fat free chicken broth
¼ cup(s)
packed light brown sugar
3 Tbsp
apple cider vinegar
3 Tbsp
fresh orange juice
2 Tbsp
ground cinnamon
¼ tsp
ground ginger
¼ tsp
ground cloves
1 pinch
uncooked turkey breast cutlets
20 oz, 4 (5-ounce) cutlets
table salt
½ tsp
black pepper
¼ tsp, coarsely ground
canola oil
1 tsp
pear(s)
1 medium, ripe, peeled and chopped
fresh cranberries
1 cup(s), or frozen