| Dijon Turkey Pecan by Risa Silvergate |
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| 4 servings at 469 calories 5 oz. PRO, 5 g. CHO |
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| 4 (4-ounce) turkey cutlets | ||
| 1/4 cup Grey Poupon® Mustard, divided | ||
| 1 1/4 cups Planters® Pecan Halves, ground | ||
| 1/4 cup margarine or butter | ||
| 3/4 cup chicken broth | ||
| 1 tablespoon lemon juice | ||
Pound turkey cutlets to 1/4-inch thickness. Spread cutlets with 2 tablespoons mustard; coating both sides. Generously coat both sides with ground nuts. Cook cutlets in margarine or butter in skillet over medium heat for 4 to 5 minutes or until done, turning once. Remove to serving platter. Keep warm. Heat remaining 2 tablespoons mustard, chicken broth and lemon juice in same skillet to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve warm sauce over turkey cutlets. [Serves 4.]
