Balsamic Turkey and Peppers

The red and green peppers add great color, and beta carotene and vitamin C as well!

Ingredients:

• 2 Tablespoons flour
• 1/8 teaspoon black pepper
• 4 turkey breast cutlets (about 1 pound), each about ¼ inch thick
• 3 Tablespoons olive oil
• 1 large green pepper, seeded and sliced
• 1 large sweet red pepper, seeded and sliced
• 3 cloves garlic, minced
• ¼ cup chopped fresh basil or 1 teaspoon dried basil
• 2 Tablespoons balsamic vinegar

Directions:

1. Combine the flour and pepper on a plate and press the turkey cutlets into the mixture, coating them evenly all over and shaking off any excess.
2. In a heavy 12-inch skillet over medium heat, heat 2 Tablespoons of the olive oil for 1 minute. Add the turkey and brown for 2 minutes on each side. Transfer to a platter and keep warm.
3. Add the remaining Tablespoon of oil to the skillet along with the peppers and the garlic. Reduce heat to low, cover, and cook for 3 to 5 minutes, stirring occasionally, until the peppers are crisp-tender.
4. Add the basil and vinegar; return the turkey to the skillet, raise the heat to medium and cook, stirring, 2 minutes more.

Yield: 4 servings

Per serving:

Calories 250
Fat 12 g
Protein 28 g
Carbohydrates 7 g
Sodium 78 mg

Appropriate for the following diets: healthy family, heart healthy, diabetes, lactose intolerance, allergy (egg free)

Menu Ideas: Great served with fresh corn on the cob and zucchini sautéed in a small amount of olive oil with minced garlic.