Ingredients
-6 thin turkey breast cutlets
-4 tablespoons olive oil
-2 teaspoons salt
-3 teaspoons black pepper
-1 large shallot, finely diced
-2 cloves of garlic, finely diced
-3 tablespoons of Rosemary, chopped
-1/2 cup dry white wine
-1 tablespoon orange zest
-16 oz. container of low sodium chicken stock
-1/4 cup fresh orange juice
1 1/2 tablespoons honey
-1 tablespoon or cornstarch mixed with 1/4 cup cold water
-1 bunch of Fresh Arugula
-1 loaf of crusty bread
Preparation
-Place turkey in a large ziplock bag. To the bag add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon of black pepper, 1 tablespoon of Rosemary, and 1 clove chopped garlic. Evenly distribute and let it sit in refrigerator for at least one hour. -Heat a medium size sauce pot to medium. Add 2 tablespoons olive oil. Once oil is hot add shallots, 1/2 teaspoon salt and 2 1/1 teaspoons of black pepper. Cook until shallots are soft. -Add remaining chopped clove of garlic, and cook for one minute. Add 1 tablespoon chopped Rosemary, white wine, and chicken stock. Bring to a boil and allow liquid to reduce by half. -Add orange juice, remaining salt, remaining Rosemary, honey, and orange zest. Simmer for two minutes. -Thicken sauce with mixture of corn starch and water. -Heat a large non-stick skillet to medium high. Add 1 tablespoon olive oil. Add turkey cutlets to pan. Cook for about two minutes on each side. Turkey should show no signs of pinkness. -Add sauce to pan with turkey. Simmer for one minute. -Serve on top of fresh Arugula with fresh crusty bread.
