Food

Ingredients:

• 1/4  cup chicken broth
• 3  tablespoons packed light brown sugar
• 3  tablespoons apple cider vinegar
• 2  tablespoons orange juice
• 1/4  teaspoon cinnamon
• 1/4  teaspoon ground ginger
• Pinch ground cloves
• 4  (5-ounce) turkey breast cutlets
• 1/2  teaspoon salt
• 1/4  teaspoon coarsely ground black pepper
• 1  teaspoon canola oil
• 1  ripe pear, peeled and chopped
• 1  cup fresh or frozen cranberries

Instructions:

1. Whisk together broth, brown sugar, vinegar, orange juice, cinnamon, ginger, and cloves in a small bowl; set aside.
2. Sprinkle cutlets with salt and pepper. Heat oil in large skillet over medium-high heat. Add cutlets and cook until cooked through, about 3 minutes on each side. Transfer to plate and keep warm.
3. Add pear, cranberries, and broth mixture to same skillet; bring to boil. Simmer, uncovered, until berries begin to pop and chutney thickens, about 5 minutes. Serve chutney with cutlets.