- 2 lbs swiss chard, stemmed and cut crosswise into 1/2-inch strips I use a mixture of red, yellow and green chard
- 3 -4 garlic cloves, minced
- 2 cups water
- 1 cup frozen petite whole onion, thawed
- 6 skinless turkey breast cutlets, halved about 1 lb total
- 1⁄2 teaspoon ground pepper
- 1⁄2 cup dry white wine
- 2 teaspoons grated lemon zest
- 1 cup canned non-fat reduced-sodium chicken broth
- 2 teaspoons smoked paprika
- 2 tablespoons cornstarch
- Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
- In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
- Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
- In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
- In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
- Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.