5 lbs fresh tangerines
20 4 - 5 oz TURKEY CUTLETS, lbed to an even thickness
As needed salt and freshly ground black pepper
3 tbsp olive oil
2 tbsp unsalted butter
1-1/4 lbs crimini or button mushrooms, sliced thin
3 tbsp fresh thyme leaves OR 1 tbsp dried thyme
2/3 c orange flavored liqueur
3 1/3 c TURKEY BROTH
1/3 c cornstarch
6 green onions, sliced thin
Zest tangerines to equal 1-tablespoon fragrant peel. Chop fine.
Squeeze 8-10 tangerines to equal 1-2/3 cups juice.
Peel and segment remaining tangerines, discarding seeds.
Rinse turkey cutlets and pat dry. Lightly sprinkle both sides with salt and pepper.
In large skillet, heat oil over medium-high heat and brown cutlets 5 minutes on each side or until cooked through. Remove and reserve cutlets.
Add butter to skillet drippings over medium heat. Sauté mushrooms, thyme and citrus zest for 2-3 minutes, stirring constantly.
Add tangerine juice and liqueur.
Stir turkey broth into cornstarch. Add to mushroom mixture. Over medium heat, bring to a slow boil, stirring until mixture starts to thicken.
Return turkey cutlets to sauce. Stir in tangerine segments and onions.
Heat until cutlets are hot throughout.
Garnish with additional thyme sprigs.
Total Calories 250
Calories from Fat 40
Total Fat 4 g
% Daily Total Fat 7
Saturated Fat 1 g
% Daily Saturated Fat 5
Cholesterol 55 g
% Daily Cholesterol 18
Sodium 420 mg
% Daily Sodium 18
Total Carbohydrates 16 g
% Daily Total Carbohydrates 5
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 11 g
Protein 33 g
% Daily Protein 10
% Daily Vitamin C 45
% Daily Calcium 2
% Daily Iron 10