Turkey Scaloppini with Cranberry-Molasses Confit - Chef Eileen Quinn, Owner, Dinner at Eight Catering Service

Chef Quinn is an expert at light and healthy cooking and has been doing tasty dishes in this style for years.  Here's an excellent poultry entree that's easy on the body and pleasant to the palate.

Ingredients:

8 4 oz. boneless turkey breast slices
4 tbsp extra virgin olive oil
3/4 cup all purpose flour
3/4 stick unsalted butter
1 cup diced red onion
1 tbsp dried sage
1 tsp pumpkin pie spice
1 1/2 cups fresh cranberries
3 tbsp dark molasses
3 tbsp balsamic vinegar
1 cup chicken stock
2 tbsp low fat cream substitute

Pound turkey slices between two pieces of plastic wrap to an even 1/4" thickness.  Heat olive oil in a large saute pan over medium heat.  Season turkey liberally with salt and pepper on both sides.  Lightly dredge slices in the flour and pat off the excess.  Saute for 1 minute per side and remove to a baking sheet to keep warm.  Turkey cooks very quickly and is easy to overcook.

To make the sauce, add butter to the saute pan.  When it begins to brown add onions, sage and pumpkin pie spice.  Saute until onion is translucent.  Add cranberries and saute until the skins begin to burst.  Add molasses, vinegar and stock and deglaze pan.  Simmer until cranberries are soft.  Add low fat cream and stir.  Check seasonings and return turkey to pan for 1 minute.  Arrange turkey slices on a platter and cover with sauce.  Garnish and serve.  Serves 8.

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