Turkey Scaloppine In Cranberry-Port Sauce

• 1 pound (1/4-inch-thick) turkey breast cutlets
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 1/4 cup finely chopped shallot (about 1 small)
• 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
• 2 teaspoons cornstarch
• 2/3 cup port or other sweet red wine
• 1/4 cup dried cranberries

1. Sprinkle turkey evenly with thyme, salt, and pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Add turkey; cook 2 to 3 minutes on each side or until golden brown. Remove turkey and keep warm.
3. Reduce heat to medium; add shallot. Saute 30 seconds or until tender. Combine 1 tablespoon chicken broth and cornstarch; set aside. Add remaining broth to pan; scrape pan to loosen browned bits. Add wine and cranberries; bring to a boil. Reduce heat, and simmer, uncovered, 7 minutes. Stir in cornstarch mixture; boil 1 minute. Spoon sauce over turkey.

turkey breast cutlets, thyme, salt, freshly ground black pepper, butter, shallot, chicken broth, cornstarch, port, cranberries

Taken from www.myrecipes.com/recipe/turkey-scaloppine-cranberry-port-sauce (may not work)