Easy Skillet Turkey Dinner Recipe

• 4 turkey cutlets, about 1 1/2 pounds total
• Kosher salt and freshly ground black pepper
• 2 1/2 tablespoons olive oil
• 3 1/2 cups chopped mixed vegetables, such as split brussels sprouts, sweet potatoes, and small yellow potatoes, all cut into 1/2 to 1-inch pieces
• Pinch of dried red chile flakes
• 1 to 2 fresh rosemary sprigs
• 2 tablespoons unsalted butter
• 1/4 cup flour
• 2 cups homemade or storebought low-sodium chicken broth
• 1 tablespoons fig, cranberry or lingonberry preserves

1. Preheat oven to 400u0b0F. Season the turkey cutlets with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over high heat until shimmering. Add the cutlets and cook until browned on one side, about 4 minutes, then flip and repeat on the other side. Remove and set aside.
2. In the same skillet, heat the remaining tablespoon of oil over medium-high heat until shimmering. Add the vegetables and cook until browned, 2 to 3 minutes, stirring. Season with salt, pepper and chile flakes, if using. Add the rosemary sprig, and transfer to the oven. Cook for 6 minutes. Place turkey cutlets on top of vegetables and return to oven. Continue cooking until vegetables are tender and turkey registers 155u0b0F on an instant read thermometer, 15 to 20 minutes longer. Transfer to a serving platter and tent with foil.
3. Wipe out the skillet and return to medium-high heat. Add the butter and flour, whisking to combine. Add the broth and bring to a boil, whisking together until thickened, about two minutes. Season with salt and pepper. If desired, swirl in fig preserves and serve with the turkey.

turkey cutlets, kosher salt, olive oil, mixed vegetables, red chile, rosemary sprigs, unsalted butter, ubc, chicken broth, preserves

Taken from www.seriouseats.com/recipes/2012/11/easy-skillet-turkey-dinner-recipe.html (may not work)