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This is a super-easy, quick recipe that can be doubled, tripled, etc. to make extra for freezing 🙂
Ingredients:
- 4 boneless, skinless turkey (or chicken) cutlets
- 1 10oz jar orange marmalade*
- 2 tablespoons red wine vinegar
- salt and pepper
- extra virgin olive oil (EVOO)
* I like St. Dalfour, but any kind will work. The brand also makes an orange marmalade with ginger, which can be used in place of plain marmalade. I’ve made this recipe with apricot preserves instead of marmalade as well. It all works!
- In a small bowl, combine marmalade and vinegar. Mix well.
- Season turkey with salt and pepper.
- Saute cutlets in a little EVOO in a stainless steel pan until done (apr. 3-4 mins per side). Remove turkey from pan, and set aside.
- Drain oil from pan, and gently blot excess with a paper towel, being careful not to disturb the flavorful brown bits stuck to the pan. Return pan to stove.
- Add marmalade mixture to pan, stirring to deglaze (incorporate  brown bits) until the sauce is bubbly.
- Turn off the heat, add cooked turkey to pan, and turn to coat.
- If desired, freeze leftovers with ample sauce in a freezer bag.
- REHEATING INSTRUCTIONS: Thaw in the refrigerator. Empty freezer bag contents into a pan, and heat through. Do not refreeze.
