Glazed Turkey Cutlets

• 1 1/3 cups uncooked long-grain rice
• 1/4 cup fat-free, reduced-sodium chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound turkey breast cutlets (1/4-inch-thick)
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips

1. Cook rice in a Dutch oven according to package directions, omitting salt and fat.
2. Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.
3. Sprinkle salt and pepper over both sides of turkey. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove from skillet; transfer to a large serving platter, and keep warm. Reduce heat to medium; add bell peppers, and cook, stirring constantly, 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets. Serve with rice.

longgrain rice, chicken broth, balsamic vinegar, honey, salt, pepper, turkey breast cutlets, olive oil, garlic, red bell pepper, green bell pepper

Taken from www.myrecipes.com/recipe/glazed-turkey-cutlets (may not work)