Ingredients Jump to Instructions ↓

  1. 1/2 cup white wine

  2. 1/2 cup low-sodium chicken broth

  3. 1/2 cup dried apricots

  4. 1/2 cup dried plums

  5. 1 cinnamon stick

  6. 1 package (about 1 1/2 pounds) Honeysuckle White Turkey Breast Cutlets Salt and black pepper

  7. 2 teaspoons olive or vegetable oil

  8. 1/4 cup half-and-half

  9. 1 teaspoon cornstarch

  10. 1 (12-ounce) package whole wheat linguine, cooked

  11. 2 tablespoons chopped parsley

Instructions Jump to Ingredients ↑

  1. In small saucepan, bring wine, broth, dried apricots, dried plums and cinnamon stick to a simmer. Remove from heat, cover and let stand at least 10 minutes. Season turkey with salt and pepper. In large skillet, heat oil over medium heat. Cook turkey about 4 minutes on each side or until browned and cooked through. Remove from skillet; keep warm. Add wine, broth and dried fruit to skillet; discard cinnamon stick. Simmer until about 1/2 cup liquid remains. In small bowl, mix half-and-half and cornstarch. Add to skillet; simmer 1 to 2 minutes or until sauce thickens. Place linguine on platter or individual plates; arrange turkey cutlets on top of linguine and spoon sauce and fruit over. Sprinkle with parsley.


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