Try using your leftover turkey in this super easy recipe!
1 tbsp. butter
1 small onion, finely chopped
1 can (14.5 oz.) low-sodium chicken broth
1/2 cup orange marmalade or preserves
1 chipotle pepper in adobo sauce, finely chopped
1 lb. turkey breast cutlets
Freshly ground black pepper
1 tsp. olive oil
2 tbsp. cornstarch
2 tbsp. butter
1 1/2 cups couscous
2 1/4 cups low-sodium chicken broth
1/2 tsp. salt
2 tbsp. cilantro
In small saucepan over medium heat, melt butter. Sauté onion until golden, about 10 minutes. Add broth, marmalade and chipotle pepper, then reduce heat and simmer sauce until reduced to half of original volume, about 20 minutes. While sauce is reducing, season turkey cutlets with salt and black pepper, to taste. In large, nonstick skillet over medium heat, add olive oil and sauté cutlets until centers are no longer pink, about 2 minutes per side. Transfer to platter and cover with foil. In small bowl, combine cornstarch and 1 tbsp. water; add to reduced sauce. Continue cooking, stirring constantly while sauce thickens, 1 to 2 minutes. Add salt and pepper, to taste. Pour sauce over turkey cutlets. For couscous: In medium saucepan over medium heat, melt butter. Add couscous and cook 1 minute, stirring constantly until coated. Add chicken broth. Season with salt and bring to boil. Reduce heat to low. Cook 5 to 10 minutes or until liquid is absorbed. Add butter, cilantro and more salt and black pepper, to taste. Serve with cutlets. Makes 4 servings.