Turkey Cutlets with Cherry Sauce


adapted from The America's Test Kitchen HEALTHY Family Cookbook

Servings - 4   Serving Size - 6 oz. turkey breast cutlet w/ approx. 1/4 c sauce   Points Plus per serving - 9 points+

Calories - 400,   Total Fat - 8g,   Carb. - 30g,   Fiber - 1g

For Cutlets:

1/2 cup all purpose flour ( you won't use all of it)

6 ( 4-ounce) turkey breast cutlets, pounded 1/4 inch thick

salt and pepper, to taste

2 TBS. canola oil

For Sauce:

2 shallots, chopped

1 garlic clove, minced

1 teaspoon fresh thyme, minced

1 TBS. cornstarch

3/4 cup red wine ( I used a Merlot...I am not a wine expert...I just used what we had.  Feel free to use whatever red wine you think is best)

1/2 cup low-sodium, fat free chicken broth

1/2 cup dried cherries

1 tsp. honey

1.  For the cutlets,set oven to 200 degrees F and place a large, oven proof serving dish inside.   Mix the salt and pepper into the salt and place into shallow pie plate.  Dredge the turkey cutlets in the flour, shaking off excess.  Heat a large 12 inch skillet on med high heat with the canola oil until the oil is just smoking.  Add cutlets, a few at a time to avoid overcrowding, and brown on each side.  About 4 minutes.  Transfer cutlets to the warm plate in the warm oven as you are done browning them.  Repeat with all cutlets until they are done.

2.  For the sauce, in the same skillet used to brown cutlets, and without cleaning it, add the shallots to the skillet and cook over medium heat in what is left of the oil from browning the turkey, until softened.  Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Whisk in the red wine.  Whisk the cornstarch into the chicken broth and pour into the pan with the wine.  Add in the cherries and the honey, scraping up any brown bits.  

3.  Bring sauce to a simmer and cook until the sauce has reduced to about 1 cup, about 3 minutes.  Stir in any accumulated turkey juices from the serving platter and season with salt and pepper, to taste.  Serve the sauce over the cutlets.