Labadie Recipe Database

Labadie Recipe Database

id	327
Name	Turkey Breast Cutlets with Roasted Peppers and Mozzarella
Main Dish Category	Main Dish
Secondary Dish Category
Main Ingredient	Turkey
Other Ingredient
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
Cooking Type	Skillet
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.
Origin	Redbook
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