Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Turkey Cutlets With Sun-Dried Tomatoes
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- #115480
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound turkey breast cutlets
1/4 teaspoon white pepper
1/4 cup sun-dried tomatoes with oil, drained and sliced, RESERVING
2 tablespoons tomato oil
1 can (4 ounce size) sliced mushrooms, well drained
1/4 cup green onion, thinly sliced
1/4 cup dry white wine
directions
Sprinkle each turkey cutlet with pepper.
In large, non-stick skillet, over medium-high heat, saute turkey in half the reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter and keep warm.
In same skillet, saute mushrooms and onions for 1 to 3 minutes in remaining tomato oil. Add wine and tomatoes, then simmer 1 to 3 minutes or until heated throughout.
To serve, spoon sauce over cutlets.
added by
lynnemarie
nutrition data
207 calories, 9 grams fat, 4 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
July 15, 2011
Easy and delicious. I would have liked more of the sun-dried tomatoes in the end product, however (that's how tasty it was!). One note: if you still have sun-dried tomatoes left in the jar after using what you need for the recipe, add some olive oil to them since you're also removing 2 tablespoons of the tomato oil. That way the ones leftover will keep longer.