Turkey Cutlets with Bell Peppers Recipe
Category: Diet Recipes
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From Better Home and Gardens Cook Healthy Today Book, Page 242. Can be served on rice, duh.
Servings: 4
Ingredients:
4 Turkey Breast Cutlets 1/4 to 3/8 inch thick (~12 oz)
Salt (optional)
Black Pepper
1 tbls olive oil
2 medium bell peppers of any color, cut into thin strips (1/8-1/4 inch)
1 medium onion chopped
1 fresh jalapeno seeded and thinly sliced
3/4 cup chicken broth
1 tbls flour
1 tsp paprika
Directions:
Sprinkle turkey lightly with salt and pepper. Cook turkey in the hot oil over medium to high heat for 4 to 5 min until no longer pink. Transfer turkey to the surving platter. Keep warm.
Add bell peppers, onion and jalapeno pepper to the skillet. Cook covered, stirring occasionally, for 4 to 5 minutes until vegetables are crisp-tender.
Meanwhile, in a screw-top jar combine broth, flour and paprika. Shake well. Add to the bell pepper mixture. Cook and stir over the medium heat until thickened and bubbly. Cook and stir for 1 additional minute after.
Serve on the bed of brown rice, spooning the pepper mixture over turkey slices.
Nutritional breakdown w/o rice:
167 cal, 5 g total fat (1 g saturated), 51 mg cholesterol, 260 mg sodium, 8 g carbohydrates, 2 g fiber, 22 g protein
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Tags: Main Dish
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