Turkey Cutlets, Balsamic Pan Sauce

By Sharon Feldman

Ingredients:

• 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

Directions:

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.