Thursday, January 10, 2008

Turkey with Garlicy Red Wine Sauce - 6 points

12 cloves garlic, divided
2 cups red wine (or use red grape juice with a splash of cider vinegar), divided
2 cups low sodium chicken broth, divided
1 tablespoon olive oil
4 turkey cutlets
Pepper, to taste
4 sun-dried tomatoes, chopped
1 tablespoon Dijon mustard

Place 10 of the garlic cloves in a saucepan with 1 cup of the wine and 1 cup of the broth. Bring to a boil then reduce heat and simmer until sauce has reduced and is a mahogany glaze. Pour sauce and remaining wine (or juice/vinegar) and broth into a food processor or blender and puree; set aside. Chop remaining garlic cloves and set aside. Heat the olive oil in a skillet over medium-high heat; add turkey cutlets and brown on both sides. Don’t worry about cooking them all the way through. Pour sauce over turkey in skillet. Add chopped garlic, sun-dried tomatoes and mustard; continue to cook over low heat until cutlets are cooked through and sun-dried tomatoes have plumped.

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