Glazed Turkey Cutlets

Ingredients

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

Equipment

• bowl
• frying pan
• dutch oven

Directions

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.
4. Heat oil in a large nonstick skillet over medium-high heat until hot.
5. Add garlic; cook, stirring constantly, 30 seconds.
6. Add turkey; cook 2 minutes on each side or until done.
7. 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.
8. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets.
9. Serve with rice.