Turkey Cutlets With Orange-Rosemary Gravy

• -6 thin turkey breast cutlets
• -4 tablespoons olive oil
• -2 teaspoons salt
• -3 teaspoons black pepper
• -1 large shallot, finely diced
• -2 cloves of garlic, finely diced
• -3 tablespoons of Rosemary, chopped
• -1/2 cup dry white wine
• -1 tablespoon orange zest
• -16 oz. container of low sodium chicken stock
• -1/4 cup fresh orange juice
• 1 1/2 tablespoons honey
• -1 tablespoon or cornstarch mixed with 1/4 cup cold water
• -1 bunch of Fresh Arugula
• -1 loaf of crusty bread

1. -Place turkey in a large ziplock bag. To the bag add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon of black pepper, 1 tablespoon of Rosemary, and 1 clove chopped garlic. Evenly distribute and let it sit in refrigerator for at least one hour.
2. -Heat a medium size sauce pot to medium. Add 2 tablespoons olive oil. Once oil is hot add shallots, 1/2 teaspoon salt and 2 1/1 teaspoons of black pepper. Cook until shallots are soft.
3. -Add remaining chopped clove of garlic, and cook for one minute. Add 1 tablespoon chopped Rosemary, white wine, and chicken stock. Bring to a boil and allow liquid to reduce by half.
4. -Add orange juice, remaining salt, remaining Rosemary, honey, and orange zest. Simmer for two minutes.
5. -Thicken sauce with mixture of corn starch and water.
6. -Heat a large non-stick skillet to medium high. Add 1 tablespoon olive oil. Add turkey cutlets to pan. Cook for about two minutes on each side. Turkey should show no signs of pinkness.
7. -Add sauce to pan with turkey. Simmer for one minute.
8. -Serve on top of fresh Arugula with fresh crusty bread.

cutlets, salt, black pepper, shallot, garlic, rosemary, white wine, orange zest, chicken stock, orange juice, honey, cornstarch, arugula, crusty bread

Taken from www.epicurious.com/recipes/member/views/turkey-cutlets-with-orange-rosemary-gravy-50107840 (may not work)