1 tablespoon butter
4 turkey breast cutlets (about 1/2 pound)
1/4 cup chopped shallots
1 teaspoon dried thyme
1/4 cup balsamic vinegar
2 tablespoons water
1 cup RiverHouse Creations Triple Cherry Amaretto Sauce
Directions:
Melt butter in heavy medium skillet over medium-high heat. Sprinkle turkey with salt and pepper. Add turkey to skillet and sauté until golden, about 2 minutes per side. Using tongs, transfer turkey to plate. Add shallots and thyme to skillet. Reduce heat to medium-low heat and cook 2 minutes, stirring occasionally. Add vinegar and water and bring to simmer, scraping up any browned bits. Add RiverHouse Creations Triple Cherry Amaretto Sauce. Simmer until sauce thickens slightly, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return turkey and any collected juices to skillet. Simmer just until cooked through and hot, about 1 minute. Transfer turkey and sauce to plates.
2 Servings; can be doubled
Tip: Steamed asparagus and buttered white rice with some grated lemon peel round out the main course. Angel food cake drizzled with chocolate sauce is just right afterward.
