Turkey Cutlets with Cranberry-Pear Chutney

Serves 4 - Gluten Free

3 SmartPoints® Per serving


  • 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


  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.

Dinner recipe, Turkey Recipe

30 minutes

10 minutes

Make this dish when you feel like having Thanksgiving with a twist

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