Labadie Recipe Database

Name Turkey Breast Cutlets with Roasted Peppers and Mozzarella Number of People 4 List of Ingredients 4 1/2-inch turkey breast cutlets 1/2 tsp. salt 1/4 tsp. freshly ground pepper 1 T. extra virgin olive oil 1 tsp. chopped fresh sage or 1/2 tsp. crumbled dry sage 1 roasted red bell pepper, packed in vinegar, cut into 2-inch wide strips 2 oz. mozzarella cheese, thinly sliced and cut into 2-inch wide strips 1/4 cup dry Marsala wine 1/4 cup canned reduced-sodium chicken broth 1 T. unsalted butter, chilled Description Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add turkey and cook, turning once, until brown, about 6 minutes. Sprinkle turkey with sage. Top with red pepper, then the cheese. Add Marsala wine and chicken broth and bring to a simmer. Cover and cook until cheese melts, about one minute. With a slotted spoon, transfer turkey to plates. Increase heat to high and boil wine mixture until it reduces to 1/4 cup, about 2 minutes. Remove from heat and whisk in butter until incorporated. Pour sauce over cutlets. Time 25 minutes Difficulty (1-5) 1 Notes Calories 240, fat 11 g, protein 31 g, carbohydrates 3 g. I had to double the broth and wine. Use the sage very sparingly! Suggest you serve with couscous and a salad. Image