From: The Eating Well Diabetes Cookbook
Servings: 4
3 Tbsp instant or all-purpose flour
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp salt, or to taste
1/2 tsp freshly ground pepper, plus more to taste
Pinch of cayenne pepper
1 lb turkey cutlets
3 tsp extra-virgin olive oil, divided
1 large shallot, minced
1 cup apple cider OR unsweetened apple juice
2 Tbsp Dijon mustard
Combine flour, thyme, marjoram, salt, pepper and cayenne in
a shallow pan. Dredge turkey lightly in the flour mixture,
shaking off excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large skillet over medium-high heat.
Add half the turkey and cook until golden outside and no longer
pink inside, 1 to 2 minutes per side. Transfer to a plate and
tent with foil to keep warm. Saute the remaining turkey in
another 1 teaspoon oil; add to the previous batch.
Add the remaining 1 teaspoon oil to the pan. Add shallot and
cook, stirring, until softened, about 1 minute. Add cider (or
juice) and mustard. Bring to a boil, scraping up any browned bits.
Cook until liquid is reduced by half, about 4 minutes. Stir in
any accumulated juices from the turkey. Divide turkey among
4 plates and spoon sauce over. Serve immediately.
Servings: 4
Nutrition per Serving:
268 Calories, 11g Fat, 45mg Cholesterol,
13g Carbs, 0g Fiber, 29g Protein, 350mg Sodium
Diabetic Exchanges: 1 Other Carbohydrate, 4 Lean Meat
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