4 turkey breast cutlets 1 cup chopped green bell pepper 1/2 cup sliced mushrooms 1/2 cup chopped celery 1/2 cup chopped onion 2 cloves garlic, minced 1 cup stewed tomatoes with juice 1 cup homemade chicken broth or canned reduced-sodium chicken broth 1 bay leaf 2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh basil 1 teaspoon fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 4 drops hot pepper sauce (or to taste) 1 tablespoon cornstarch
Prepare a large skillet with non-stick pan spray. Heat the pan over high heat. Brown the turkey cutlets quickly on both sides. Set aside. Reduce the heat and saute the green pepper, mushrooms, celery, onion, and garlic for about 5 minutes. Add the tomatoes with juice, the chicken broth, all the herbs and seasonings, and the hot pepper sauce. Mix the cornstarch with 2 tablespoons water; add to the skillet. Bring to a boil. Simmer for about 20 minutes.
Add the cutlets; spoon the sauce over them and simmer for another 4 to 6 minutes. Remove the bay leaf before serving.
139 calories, 2 grams fat, 11 grams carbohydrates, 19 grams proteinper serving. This recipe is low in fat.
The only thing I omitted from the recipe was the cornstarch thickening. And honestly, it really didn't need it! The sauce reduced nicely with the long simmering time. The turkey was very tender and the sauce had lots of flavor, especially with the fresh herbs.