Seasoned and sautéed turkey cutlets served over a bed of whole wheat linguine topped with a cinnamon-scented fruit and cream sauce made with white wine, dried apricots and plums.

Turkey Cutlets with Winter Fruit Sauce

1/2 cup white wine
1/2 cup low-sodium chicken broth
1/2 cup dried apricots
1/2 cup dried plums
1 cinnamon stick
1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Cutlets
Salt and black pepper
2 teaspoons olive or vegetable oil
1/4 cup half-and-half
1 teaspoon cornstarch
1 (12-ounce) package whole wheat linguine, cooked
2 tablespoons chopped parsley

1. In small saucepan, bring wine, broth, dried apricots, dried plums and cinnamon stick to a simmer. Remove from heat, cover and let stand at least 10 minutes.
2. Season turkey with salt and pepper.
3. In large skillet, heat oil over medium heat.
4. Cook turkey about 4 minutes on each side or until browned and cooked through. Remove from skillet; keep warm.
5. Add wine, broth and dried fruit to skillet; discard cinnamon stick. Simmer until about 1/2 cup liquid remains.
6. In small bowl, mix half-and-half and cornstarch. Add to skillet; simmer 1 to 2 minutes or until sauce thickens.
7. Place linguine on platter or individual plates; arrange turkey cutlets on top of linguine and spoon sauce and fruit over.
8. Sprinkle with parsley.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.