Turkey Breast Cutlets in Port Wine Sauce

>From (http://www.cookinglight.com/cooking)
Slice the turkey tenderloins to ensure even cooking. Serve with a wild
rice
pilaf.


1 pound turkey tenderloins
2/3 cup low-sodium beef broth, divided
1/4 cup port wine
2 tablespoons chopped dried cherries
2 teaspoons black cherry fruit spread (such as Polaner)
1 teaspoon Worcestershire sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon butter
3 tablespoons chopped shallots
1 teaspoon chopped fresh rosemary

Heat a large nonstick skillet over medium-high heat.
Cut the tenderloins diagonally across grain into (1-inch-thick) slices.
Pound
each slice using a meat mallet or rolling pin to 1/2-inch thickness.
Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through
pepper). Combine remaining broth and cornstarch, stirring with a whisk.
Melt butter in pan over medium-high heat. Add turkey; cook 3 minutes. Turn
turkey over, and cook 1 minute. Remove from pan. Add shallots and
rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and
bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute.
Serve sauce with turkey.

Yield: 4 servings (serving size: about 3 ounces turkey and about 3
tablespoons sauce)

CALORIES 194 (9% from fat); FAT 2g (sat 0.9g,mono 0.5g,poly 0.3g); PROTEIN
29.3g; CHOLESTEROL 73mg; CALCIUM 22mg; SODIUM 195mg; FIBER 0.5g; IRON
1.8mg; CARBOHYDRATE 9.7g

Cooking Light
Seasons Greetings!

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