Pomegranate-Sauced Turkey Cutlets

For sauce: In a small bowl, whisk together juice, jam, vinegar, cornstarch and soy sauce; set aside.

In another small bowl, combine thyme, salt and pepper; sprinkle over both sides of turkey cutlets.

In a large skillet, heat oil over medium-high heat. Add turkey and shallots. Stir shallots occasionally, and cook turkey about 3 minutes per side or until browned and cooked through. Remove turkey from pan and cover to keep warm.

Add sauce to shallots in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve cutlets with sauce.