5 tsp canola oil, divided
½ tsp chopped fresh thyme, plus 1 sprig
1 tsp kosher salt, divided
¾ tsp freshly ground pepper, divided
4 turkey cutlets, 1/4 inch thick (1 pound)
1 cup pomegranate juice
¼ cup reduced-sodium chicken broth or water
1 tsp cornstarch
1. Preheat oven to 450°F.
2. Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.
3. Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 336
- Calories from fat 117
- Total Fat 13gm 20%
- Sodium 496mg 21%
- Total Carbohydrates 27gm 9%
- Fiber 7gm 28%
- Protein 29gm
- Cholesterol 66mg 22%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.