Turkey A L'Orange

• 2 large oranges
• 1/2 cup chicken broth
• 2 tablespoons brandy
• 2 tablespoons orange marmalade
• 1 1/2 teaspoons cornstarch
• 2 teaspoons olive oil
• 1 lb turkey breast cutlets (4)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
2. In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
3. Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
4. Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
5. Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.

oranges, chicken broth, brandy, orange marmalade, cornstarch, olive oil, turkey breast cutlets, salt, black pepper

Taken from www.food.com/recipe/turkey-a-lorange-182991 (may not work)