Turkey Cutlets With Orange Marmalade Glaze

Bring water to a boil in a 2-quart saucepan. When the water boils, add the rice, cover the pan, reduce the heat to low and cook until tender, about 17 minutes.

Meanwhile, heat the oil in an extra-deep, 12-inch, nonstick skillet over medium heat. Peel the onion and slice it into rings about 1/4-inch wide. Add them to the skillet, raise the heat to medium-high and cook, stirring from time to time, until the onions begin to soften about 2 minutes.

Meanwhile, remove the packaging from the turkey cutlets and butterfly any cutlets that are thicker than about 1/4 inch.

Push the onion rings to the side of the pan and add the turkey cutlets. Cook until lightly browned on the first side, about 2 to 3 minutes, and turn. Continue to cook until the cutlets lightly brown on the second side and are no longer pink in the middle, about 2 to 3 minutes more.

Stir the marmalade and mustard together in a small bowl or dish and set aside.

As soon as each cutlet is done, remove it to a plate. Remove the onions from the skillet (they should be lightly caramelized), and place them on top of the cutlets. Set aside.

Raise the heat to high and add the wine. Stir to loosen any brown bits and boil until the wine evaporates slightly, about 2 minutes. Reduce the heat to medium. Add the mustard mixture and stir until well combined.

Return the turkey and onions to the pan and turn to coat well with sauce. Serve at once over hot steamed rice.