Turkey Cutlet Saute with Quick Red Pepper Sau
Make your next dinner be a crowd-pleaser with this succulent dish that is sure to be one of your favorites! 8
cauliflower, baby carrots, frozen package
breast, slices, cut 1/4 inch thick
roasted red bell peppers
red, roasted, jar, drained
Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12 inch skillet over medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked through, turning once. Using tongs remove to serving platter; keep warm.
In blender process roasted red peppers with their liquid until smooth; add to drippings in skillet along with water. Cook 3 to 4 minutes, stirring frequently until hot. Toss vegetables with chopped parsley, spoon onto platter with turkey.
Serve garnished, if desired with parsley sprigs and accompanied by red pepper sauce.