Makes 2 servings
The tryptophan in the turkey will give you that same satisfied feeling you have after Thanksgiving dinner.
2 (3- to 4-ounce) turkey cutlets
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
About 3/4 cup reduced-sodium chicken broth
2 baby bok choy, halved lengthwise
1 teaspoon Dijon mustard
1/2 teaspoon cornstarch
Place the turkey between 2 sheets of plastic wrap and pound the cutlets with a meat mallet until about 1/8 inch thick. Season with the thyme, salt, and pepper.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the turkey and cook until browned on the bottom, about 2 minutes. Turn and add ½ cup of the broth and the bok choy. Reduce the heat, cover, and simmer until the bok choy is crisp-tender, about 3 minutes.
Transfer a turkey cutlet and 2 bok choy halves to each of two plates and keep warm. Whisk together the mustard, cornstarch, and 2 tablespoons of the remaining broth in a small bowl and add to the liquid in the skillet. Cook, stirring, until bubbly and thickened, 2 to 3 minutes, adding more broth if needed. Spoon the sauce over the cutlets and serve.
Per serving: Calories 166, Protein 27g, Total fat 3g, Sat fat 1g, Trans fat 0g, Cholesterol 51mg, Carbohydrate 11g, Dietary fiber 4g, Sodium 432mg