- 3 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground white pepper
- 1 pound boneless turkey breast, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup homemade chicken broth or canned reduced-sodium chicken broth
- 1/4 cup sweet marsala wine
- 1 clove garlic, minced
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon grated lemon zest
- Mix the flour with the seasoned salt and pepper in a pie plate or plastic bag. Dredge the turkey slices and shake off the excess.
- Heat a large skillet and spray well with non-stick pan spray. Cook the cutlets in a single layer over medium-high heat about 2 minutes on each side, or until light tan in color. Remove the turkey to a warm platter.
- Add the white wine, chicken broth, marsala, garlic, and brown sugar to the skillet. Stir, scraping any bits form the bottom of the pan. Bring to a boil and reduce the sauce to about 1/2 cup.
- In a small bowl, mix the cornstarch with 2 tablespoons water. Add to the sauce, bring to a boil, and stir in the lemon zest.
- Reduce the heat. Return the turkey to the skillet. Coat with sauce to glaze, and heat thoroughly, about 5 minutes.
Serving size: 3-1/2 ounces of turkey, 2 to 3 slices
Recipe Yield: Yield: 4 Servings
Nutritional Information Per Serving:
Fat: 1 grams
Sodium: 192 milligrams
Cholesterol: 82 milligrams
Protein: 31 grams
Carbohydrates: 7 grams
Sugars: 3 grams
1/2 Starch, 4 Very Lean Meat
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
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