Turkey Cutlets with Balsamic-Brown Sugar Sauce

Course : Chicken
Serves: 4
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1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
4 Medium turkey cutlets 4-ounce
1 tablespoon olive oil
1/4 cup minced shallots
2/3 cup dry red wine
2/3 cup low-salt chicken broth
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
1 bunch thyme sprigs -- optional

Preparation / Directions:

Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir well. Dredge turkey cutlets in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; set aside and keep warm. Add shallots to skillet; saute over medium heat for 1 minute. Add wine and broth; stir, scraping bottom of skillet with a wooden spoon to loosen the browned bits. Bring to a boil, and cook for 5 minutes. Add vinegar, sugar, and 1/4 tsp salt; bring to a boil. Reduce heat; simmer for 3 minutes. Spoon sauce over cutlets. Garnish with thyme sprigs, if desired.

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