Turkey Cutlets, Balsamic Pan Sauce

 Turkey Cutlets, Balsamic Pan Sauce

By Sharon Feldman


  • 12 oz turkey cutlets, cut in half
  • 1 large shallot, chopped
  • 2 handfuls fresh baby spinach
  • 8 mushrooms, quartered
  • 6-8 cherry tomatoes, halved
  • ½ cup chicken stock
  • ½ cup red wine
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh thyme, chop­ped
  • 1 tablespoon corn starch dis­solved in 2 tablespoons cold water


In a medium nonstick skillet, sauté the shallots in oil until tender, 3-4 minutes.

Add turkey cutlets and brown lightly on both sides.

Add spinach, mushrooms, tomatoes, wine, stock, thyme sugar, vinegar, cover, reduce heat and simmer 10 minutes.

Stir in cornstarch mixture,  simmering a minute until thickened, serve.

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