Turkey Cutlets with Green Peppercorn Sauce
2.2g
Net Carbs
42.9g
Protein
23.5g
Fat
1.1g
Fiber
403
Calories
Ingredients:
- 2 tablespoons Canola Vegetable Oil
- 1/2 teaspoon Salt
- 32 oz, boneless, cooked (yield after skin removed) Turkey Cutlet
- 2/3 cup Heavy Cream
- 2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 2 tablespoons Unsalted Butter Stick
- 2/3 cup Chicken Broth, Bouillon or Consomme
- 1/4 teaspoon Black Pepper
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/4 cup.
- Preheat oven to a warm setting.
- Combine baking mix, salt and pepper on a plate. Lightly coat cutlets in mixture, tapping off any excess. Heat butter and oil in a large nonstick skillet over medium-high heat. Sauté cutlets in batches, 2 minutes per side until lightly browned and just cooked through. Transfer to a platter; place in oven to keep warm.
- Add chicken broth and cream to skillet. Increase heat to high and cook for 10 minutes, stirring occasionally, until liquid is thickened and reduced by slightly more than half.
- Stir in peppercorns and sugar substitute and cook 2 minutes more. Season to taste with salt and spoon sauce over cutlets.
