Turkey with Peach Vinegar Glaze

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings


  • 6 turkey breast cutlets 3/4-inch thick
  • 3 teaspoons seasoned pepper (garlic pepper, lemon pepper or a pepper blend)
  • Sea salt and freshly ground black pepper to taste
  • 3 teaspoons olive oil
  • 3/4 cup chopped red onion
  • 3/4 cup low sodium chicken broth
  • 3/4 cup peach jam
  • 3 tablespoons balsamic vinegar
  • fresh cilantro chopped, as garnish


  • Rub turkey on both sides with seasoned pepper and salt and pepper. Heat olive oil in a skillet over medium-high heat and cook turkey till brown on one side; turn and add onion to pan. Continue to cook, stirring occasionally, until onion is tender, about a minute. Add broth, jam and vinegar to pan; cover, lower heat and simmer 8 to 10 minutes. Serve turkey with pan sauce, garnished with chopped cilantro.


SERVING SUGGESTIONS: Brown rice, steamed asparagus and steamed baby carrots.
VEGETARIAN: Use vegetable patties instead of turkey.
NUTRITION: 296 Calories; 12g Fat (36.4% calories from fat); 20g Protein; 29g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 727mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
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