1 lb TURKEY CUTLETS
1/2 tsp each salt and black pepper
1 tbsp canola oil
2 Medium tart apples, cored and cut in 1/2-inch slices
1/2 c mango chutney
2 tbsp slivered almonds, toasted
Pat cutlets dry with clean paper towels. Sprinkle with salt and pepper.
Heat oil in large, heavy nonstick skillet over medium heat. Add turkey to hot skillet and cook 4 minutes on each side until golden.
Add apples and stir frequently. Cook until turkey reaches an internal temperature of 165 degrees F. Remove turkey from pan; keep warm.
Cook apples under tender. Add chutney to skillet and toss to coat apples.
Serve apple mixture atop turkey. Sprinkle with almonds.