WW Turkey Cutlets with Cranberry-Pear Chutney

 4 servings Freestyle 3 SP
¼ c chicken broth
3 TBSP packed light brown sugar
3 TBSP apple cider vinegar
2TBSP Orange juice
¼ tsp cinnamon
¼ tsp ground ginger
Pinch ground cloves
4 (5 oz) turkey breast cutlets
½ tsp salt
¼ tsp ground black pepper
1 tsp canola oil
1 ripe pear, peeled and chopped
1 c fresh or frozen cranberries
1. Whisk together  broth, brown sugar, vinegar, OJ, cinnamon, ginger, and cloves in a small bowl and set aside.
2. Sprinkle cutlets with s & p. Heat oil in large skillet over med-high heat. Add cutlets and cook 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 a boil. Simmer, uncovered, until berries begin to pop and chutney thickens, about 5 minutes. Serve chutney with cutlets.
In my opinion: Delicious