Pomegranate Sauced Turkey Cutlets

• 2 teaspoons canola oil or 2 teaspoons vegetable oil
• 14 teaspoon thyme
• 14 teaspoon kosher salt
• 14 teaspoon fresh ground pepper, divided
• 1 lb skinless boneless turkey breast (4 - 4 ounces each)
• 1 cup pomegranate juice
• 1 whole garlic clove, split in half lengthwise
• 1 teaspoon balsamic vinegar
• 18 cup reduced-sodium chicken broth or 18 cup water
• 1 teaspoon cornstarch
• 14 cup pomegranate seeds (optional)

1. Sprinkle both sides of turkey with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the turkey and cook until browned, 2 to 3 minutes per side.
4. Transfer to a plate.
5. Add pomegranate juice, half cloves of garlic, balsamic vinegar and thyme to the pan.
6. Bring the juice to a boil.
7. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes.
8. Remove the garlic.
9. Whisk together broth (or water) and cornstarch breaking up any lumps.
10. Add the slurry to the pan and cook, stirring constantly, until thickened, about 15 seconds.
11. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 or 2 minutes.
12. Optional, toss the pomegranate seeds in with the turkey and stir just before serving.

canola oil, thyme, kosher salt, ground pepper, turkey breast, pomegranate juice, garlic, balsamic vinegar, chicken broth, cornstarch, pomegranate seeds

Taken from www.food.com/recipe/pomegranate-sauced-turkey-cutlets-270749 (may not work)