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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 185.9
  • Total Fat: 1.5 g
  • Cholesterol: 60.6 mg
  • Sodium: 898.7 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 29.8 g

View full nutritional breakdown of Provencal Turkey Cutlets calories by ingredient
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Provencal Turkey Cutlets

Submitted by: LANC92

Introduction

A quick and easy week night meal A quick and easy week night meal
Number of Servings: 4

Ingredients

    4-4oz pieces turkey breast cutlets
    1/3 cup flour
    1/4 tsp. salt
    1/4 tsp. pepper
    2 tsp. minced garlic
    1 tsp. rosemary
    1 tsp. organo
    12 sun dried tomatos, chopped
    1 cup chicken broth

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Directions

Put flour, salt and pepper into a large plastic bag. Add turkey cutlets, one at a time, shake until coated. Coat a large skillet with olive oil cooking spray, cook turkey cutlets 2-3 minutes on each side until nice and brown. Combine 1/2 cup chicken broth, garlic, rosemary, oregano in a cup. Pour mixture over turkey cutlets then add in sun-dried tomatoes. Cook 5-7 minutes until liquid is reduced by half. Add other 1/2 cup chicken broth, reduce heat to medium low, cover and simmer another 5-7 minutes.

If you want, exchange the first 1/2 cup of chicken broth for a 1/2 cup of white wine.

We like this with couscous!

Number of Servings: 4

Recipe submitted by SparkPeople user LANC92.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This was so easy and delicious! Turkey was so tender. I did add more garlic, and I didn't have sun-dried, so I used fresh chopped tomatoes. Almost threw in some spinach. Note: The cup of chix broth does not appear in the ingredient list. - 1/19/09

    Reply from LANC92 (1/27/09)
    Thanks for noting that the chicken broth was missing. I've edited the recipe and added it. Thankfully it was included in the calorie counts all along!


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  • Easy to make & super flavorful! Will be making this regularly! My only concern was the sodium count is a bit high per serving for me--so I will use white wine for half the broth-tweaked it by using a few Tblsp. of Parm cheese with the flour and Poultry seasoning w Rosemary +fresh tomatoes, spinach - 8/14/12

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  • Yum! Thanks for this!! - 3/12/12

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  • Followed the recipe, substituting wine for half the broth as recommended. Served over brown rice. Very tasty. - 1/21/12

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  • Quick, easy, and so yummy! - 9/6/11

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  • enjoyed this very much; it made the whole house smell great. I didn't have sundried tomatoes, so I just used some no salt diced canned tomatoes. - 8/8/11

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  • I didnt have sundried tomatoes but I added mushrooms, it was fabulous, we all loved it. I will be making this again! - 6/25/11

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  • Thank you for the idea of the spinach that actually sounds great and I have that ingredent! - 6/23/11

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  • Very good recipe! Wonderful way to cool turkey. Even hubby liked it and he's not real fond of poultry. Will make again for sure! - 11/15/10

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  • Very tasty and easy to prepare. Love it! - 7/6/10

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  • Delicious, easy to make and the whole family enjoyed it. Used the fresh tomatos suggested above and added some collard greens. - 6/16/10

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  • I also used stewed tomatoes and spinach--helps add to intake of folate! Was very good! - 4/24/10

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  • no sun dried in the house so I used stewed tomatoes and spinach. Delish - 1/24/10

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  • LOVED this! I am not a fan of sundried tomatoes, so i substituted a can of fire roasted tomatoes. My family loved it and it was so easy! - 1/22/10

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  • Great recipe. My daughter even liked it. Next time I'll do w/out the flour. Loves the combination of flavors! - 1/12/10

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  • Great recipe. Very easy to make. - 11/6/09

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  • These cutlets come out delicious! The entire family enjoyed them. They're not bland tasting and are actually very tasty! Will make again and again. - 10/10/09

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  • Very easy and fast! - 5/14/09

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  • very good - 1/29/09

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  • This is a real hit with my family! My daughter wanted more garlic on hers though. - 9/5/08

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  • I liked this recipe very much. It was easy and quick to prepare. - 4/10/08

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