Turkey Tenderloin with Cranberry Sauce (Chicken with Raspberry sauce)

Turkey Tenderloin with Cranberry Sauce (Chicken with Raspberry sauce)
Serves 6

• 2 turkey tenderloins or cutlets (about 1 1/2 pounds total) (can use chicken)
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons olive oil
• 3/4 cup reduced-sodium chicken broth or Apple juice
• 1 1/2 cups fresh or frozen (not thawed) cranberries (can use raspberries)
• 1/4 cup dried cranberries (can use mix dried berries)
• 2 tablespoons light brown sugar, or to taste
• 1/4 cup Splenda with sugar or to taste

Directions:  Preheat to 450°F. Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes). Meanwhile, Add broth in a medium high heat pan. Let that heat up for about a minute.  Stir in fresh and dried cranberries or raspberries and cook until most of the fresh cranberries or raspberries have broken down, 6 to 7 minutes. Stir brown sugar and splenda in; cook for 1 minute. Cover and remove from the heat. Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.

Nutritional Facts: 202 Calories 14 g Carbohydrates 

Made with raspberries sauce