Turkey Cutlets with
Fresh Corn & Basil

4 servings

• 1 pound turkey breast cutlets
•    salt and pepper, to taste
•    flour
• 2 Tablespoons olive oil
• 2 Tablespoons finely chopped shallots
• 2 Tablespoons red wine vinegar
• 1 cup peeled, seeded, plum tomatoes
     cut into 1/4-inch cubes
• 1 1/2 cups fresh (3 ears) corn kernels,
     or defrosted frozen corn
• 1/3 cup fat-free chicken broth
• 4 Tablespoons heavy cream
• 1 teaspoon Dijon mustard
• 4 Tablespoons coarsely chopped
     fresh basil leaves

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Cover Cutlets (or steaks) with plastic wrap and pound it lightly. Sprinkle both sides of turkey with salt and pepper and dredge in flour. Remove the excess flour.

Heat the oil in a heavy nonstick skillet large enough to hold the steaks in one layer. When it is hot, add the turkey, brown lightly on both sides and cook for about 5 minutes. Transfer to a serving platter, cover with foil and keep warm.

Add the shallots to the skillet and cook briefly, stirring. DO NOT BROWN. Add the vinegar, cook and stir. Add the tomatoes, corn, chicken broth. over high heat, bring to a boil anmd cook, stirring, for about 2 minutes.

Add the cream and mustard, stir to blend. Add salt and pepper and cook 30 seconds. Add the basil and pour sauce over the turkey.

Good served with Sauteed Spinach Leaves

Bon appetit!