EatingWell Serves Two
Sauteed turkey gets a turn in a rich pan sauce made from orange juice, Madeira and miso. Prunes add a touch of sweetness, and mushrooms add earthy depth. Make it a meal: Serve with steamed broccoli and whole-wheat couscous to soak up the rich sauce.
Active Time: 30 minutes |
Total Time: 30 minutes
1 cup water
1/2 cup orange juice
1/4 cup Madeira, (see Note)
2 tablespoons dark miso paste
8 pitted prunes, diced
1 teaspoon dried rosemary
1/4 cup all-purpose flour
1 pound turkey cutlets
Salt & freshly ground pepper, to taste
2 teaspoons extra-virgin olive oil, divided
1/4 cup chopped shallots
8 ounces white or cremini mushrooms, thickly sliced
1 tablespoon finely chopped fresh parsley
Combine water, orange juice, Madeira and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.
Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in flour, shaking off excess. Discard any unused flour.
Heat 1 teaspoon oil in a large skillet over high heat. Add the turkey and sear until golden, about 2 minutes on each side. Transfer to a plate and tent with foil to keep warm.
Add remaining 1 teaspoon oil to the pan and heat over medium-high heat. Add shallots and mushrooms; cook, stirring, until browned, about 5 minutes. Add the reserved miso mixture and cook, stirring, until slightly thickened, 4 to 5 minutes. Adjust seasoning with salt and pepper.
Reduce heat to low and return turkey and any accumulated juices to the pan. Simmer gently, spooning sauce over turkey, until heated through, about 1 minute. Transfer to a warmed serving platter and sprinkle with parsley.
Per serving :
4 g Fat;
0 g Sat;
2 g Mono;
45 mg Cholesterol;
28 g Carbohydrates;
32 g Protein;
2 g Fiber;
552 mg Sodium;
503 mg Potassium
Note: Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.
Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.