Turkey Chops in Cherry Wine Sauce

Posted on April 8th, 2009, by Erin

I sort of made this recipe up as I went along, tasting and adjusting as necessary. I think I got it all though. The original recipe idea was duck, but I couldn’t find duck breasts anywhere and certainly not for lack of trying. I called grocery stores up to 50 miles away and still no dice. Sigh. Anyway! The idea here was dark, rich, decadent, and sweet.

1 lb turkey chops (or cutlets)
1 egg, lightly beaten
1/2 c. self rising flour
2 shallots, chopped finely
1/2 tsp dried thyme
1/2 c. red wine
2 Tbs flour
1/2 c. chicken broth
1 c. frozen cherries, thawed and halved
Optional: 1 Tbs balsamic vinegar, 1 Tbs sugar

Dip chops in egg and then flour. Cook in a non-stick skillet with a little oil over medium high heat until lightly browned on both sides. Remove and keep warm. Add a little more oil to the pan, and throw in the shallots and thyme. Let cook until shallots soften and start to become translucent, about 3 minutes. Add flour and cook another 2 minutes. Add wine and stir, it will thicken quite a bit. Add broth, cherries, and vinegar and sugar (if using – taste and adjust as necessary – I needed both.) Put chops back in, cover, and simmer for 10 minutes. I served ours with some rosemary roasted potatoes.

To continue with the decadent, rich and dark theme, we had chocolate mascarpone mousse for dessert.