Olive, Anchovy, and Orange Sauce
enough for 4 servings
2 anchovy fillets, minced
1 medium garlic clove, minced
1 teaspoon grated orange zest
1/2 cup sweet vermouth
1/2 cup canned low-sodium chicken broth
1/8 cup pitted and halved oil-cured black olives
3 tablespoons unsalted butter, softened
2 teaspoons fresh chopped basil leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Turkey or Veal Cutlets. Without discarding fat, set skillet over low heat. Add anchovies, garlic, and orange zest; sauté until fragrant, about 15 seconds. Increase heat to high, add vermouth and broth, and boil to reduce to about 1/3 cup, 4 to 5 minutes, scraping pan bottom with wooden spoon to loosen browned bits. Add any accumulated meat juices and reduce sauce again to 1/3 cup. Off heat, and swirl in softened butter until it melts and thickens sauce. Add basil and season with salt and pepper to taste. Spoon sauce over cutlets and serve immediately.