Source: dLife

Turkey sauteed with peppers and onions.

Servings

1.25 lb turkey breast cutlets
0.5 tsp salt
3 tsp olive oil
1 large onion , cut into very thin wedges
2 oz canned cherry peppers, sliced
0.75 cup low fat unsalted chicken broth

1 Sprinkle cutlets with salt.
2 In a nonstick pan, heat 2 teaspoons of oil over medium-high heat. Add the turkey, and cook until lightly browned, 2 minutes on each side.
3 Reduce heat. Using the same pan, add 1 teaspoon of remaining oil and onions. Cook about 15 minutes until onions are deep golden and tender.
4 Stir in the chicken broth and cherry peppers. Bring to a low boil and cook until the mixture is slightly reduced, 5 minutes.
5 Combine the turkey with the broth mixture and heat through, 1-2 minutes.

Red cherry peppers range from mild to hot. They have a sweet flavor and add zest to this easy entrée. You can find them in jars mixed with green cherry peppers. The jars are usually marked hot or mild. Pick the type you would prefer.