Turkey Cutlets & Rhubarb Chutney, Diabetic
2 tspplus 1 tablespoon canola oil, divided
2 csliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/4 cgolden raisins
3 Tbspsplenda brown blend
1 Tbspcider vinegar
2 tspminced fresh ginger or 1/4 teaspoon ground ginger
1/4 tspfreshly ground pepper, divided
4turkey or chicken cutlets (about 1 pound), 1/4 inch thick
How to Make Turkey Cutlets & Rhubarb Chutney, Diabetic
- Heat 2 teaspoons oil in a small saucepan over medium heat.
Add onion and cook, stirring, until softened, about 3 minutes.
- Add rhubarb, raisins,splenda brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb).
Remove from the heat and cover to keep warm.
- Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.