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Turkey With Sage Cranberry Sauce

turkey

1 pound turkey breast cutlets
salt and pepper
2 tablespoons butter; divided
1 tablespoon vegetable oil
2 tablespoons finely chopped shallots
2 tablespoons dry red wine
2/3 cup whole berry cranberry sauce
1/3 cup chicken stock
2 teaspoons red wine vinegar
1 tablespoon chopped fresh sage

If necessary, pound turkey cutlets until 1/4-inch thick. Lightly sprinkle with salt and pepper. In large heavy frypan, heat 1 tablespoon butter and oil over medium-high heat. Add cutlets and sauté for 4 minutes or until no longer pink inside, turning once. Transfer to serving platter and keep warm. Add remaining 1 tablespoon butter to frypan and heat. Add shallots and sauté for 1 minute. Add red wine, cranberry sauce, stock, vinegar and sage; cook for 4 minutes or until slightly thickened, stirring constantly. Pour over cutlets. Steamed rice and Brussels sprouts cooked with baby carrots can be ready to meet the turkey on the table in less than half an hour.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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