Mustard-Sage Turkey Cutlets With Barley Salad

• 1 12 cups quick-cooking barley
• 3 cups low-sodium chicken broth, divided
• 12 teaspoon salt
• 4 (6 ounce) turkey cutlets
• 2 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 4 teaspoons chopped fresh sage
• 1 granny smith apple, diced
• 12 cup dried cranberries
• 1 tablespoon cider vinegar
• salt and pepper

1. Combine the barley, 2 cups of chicken broth, and salt in a microwave-safe bowl.
2. Cover and microwave until barley is tender and liquid is absorbed, about 10 minutes.
3. Rinse with cold water and return to bowl.
4. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until just smoking.
5. Rinse the turkey cutlets in cold water and pat them dry.
6. Season them with salt and pepper to taste.
7. Cook the turkey cutlets in the heated oil until golden brown and cooked through - about 2-4 minutes per side.
8. Transfer to a plate and tent with foil to keep warm.
9. Deglaze the pan with the remaining 1 cup of chicken broth and bring to a boil.
10. Whisk in the mustard and sage and cook until slightly reduced, about 3-4 minutes.
11. Add 1/4 cup of this pan sauce to the barley along with the apple, cranberries, remaining 1 tablespoon of oil and the cider vinegar.
12. Stir to combine and season with salt and pepper to taste.
13. Return the turkey cutlets and any juice that accumulated on the plate to the skillet with the remaining pan sauce and simmer for about 1 minute or until the turkey is warmed through.
14. Serve the turkey with the barley salad and pan sauce.

barley, lowsodium, salt, turkey cutlets, olive oil, mustard, fresh sage, granny smith apple, cranberries, cider vinegar, salt

Taken from www.food.com/recipe/mustard-sage-turkey-cutlets-with-barley-salad-444376 (may not work)