Turkey cutlets with cranberry-pear chutney
Fat free chicken broth
Packed light brown sugar
Apple cider vinegar
Fresh orange juice
Uncooked turkey breast cutlets
20 oz, 4 (5-ounce) cutlets
¼ tsp, coarsely ground
1 medium, ripe, peeled and chopped
1 cup(s), or frozen
- Whisk together broth, brown sugar, vinegar, orange juice, cinnamon, ginger, and cloves in small bowl; set aside.
- Sprinkle cutlets with salt and pepper. Heat oil in large skillet over medium-high heat. Add cutlets and cook until cooked through, about 3 minutes on each side. Transfer to plate and keep warm.
- Add pear, cranberries, and broth mixture to same skillet; bring to boil. Simmer, uncovered, until berries begin to pop and chutney thickens, about 5 minutes. Serve chutney with cutlets.
- Serving size: 1 turkey cutlet and about 1⁄2 cup chutney