Turkey Breast with Port Wine Cherry Sauce
Servings
4 Servings
Ingredients
- 4 boneless skinless turkey breast cutlets, about 2 pounds
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon canola oil
- 1 shallot minced
- ½ cup Port wine
- ½ cup chicken broth
- ½ cup canned or frozen pitted drak sweet cherries
- 1 sprig fresh rosemary leaves or ½ teaspoon dried
Instructions
- Season turkey with salt and pepper. Heat oil in a sauté pan over medium heat. Add turkey cutlets and cook for 3 to 4 minutes on each side or until thoroughly cooked.
- Transfer to a serving platter and cover with foil while preparing the sauce. Add the shallots to the sauté pan and cook for about 1 minute. Add wine, broth, cherries, and rosemary. Cook until sauce is reduced by half, about 6 minutes.
- Pour sauce over the cutlets and serve with Roasted Potatoes.