1/4 cup low-salt chicken broth
3 tablespoons balsamic vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound (1/4-inch-thick) turkey breast cutlets
2 teaspoons olive oil
2 garlic cloves, minced
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
4 cups hot cooked brown rice
Combine first 3 ingredients in a bowl.
Sprinkle salt and black pepper over both sides of cutlets. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; sauté 30 seconds. Add cutlets, and cook 2 minutes on each side or until done. Remove cutlets from skillet, and keep warm. Reduce heat to medium; add bell peppers, and sauté 2 minutes. Add chicken broth mixture to skillet, and cook 30 seconds, stirring constantly. Spoon sauce and bell peppers over cutlets. Serve with rice.