TRK: Turkey Scallopini w/Apricot Sauce
Source of Recipe
"Eating Well Magazine", May/June 1991
* Exported from MasterCook *
Turkey Scallopini with Apricot Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low-cal, Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons all-purpose flour
salt and pepper -- to taste
1/2 pound turkey cutlets
2 teaspoons vegetable oil
1 1/2 tablespoons shallots or onions -- minced
1 1/2 teaspoons gingerroot -- peeled & minced
1/3 cup apricot or peach nectar
1/3 cup defatted chicken stock
1 tablespoon cider or wine vinegar
1/2 teaspoon brown sugar
1 tablespoon dried apricots -- chopped
1 tablespoon currants
1 teaspoon fresh mint -- chopped
or
1/4 teaspoon dried mint
Combine flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Dredge turkey lightly in the flour mixture. Heat oil in a nonstick skillet over medium-high heat. Add turkey and cook for 2 to 3 minutes per side, or until golden on the outside and no longer pink inside. Transfer to plates and keep warm.
Add shallots or onions and ginger to the skillet and cook, stirring for 10 to 20 seconds. Add nectar, chicken stock, vinegar and sugar and bring to a boil, stirring. Add apricots and currants and cook for several minutes, or until they are tender and the sauce has been reduced slightly. Remove from heat and stir in mint. Taste and adjust seasonings with salt and pepper to taste. Spoon the sauce over the turkey.
Per serving: 259 calories, 29 g protein, 6 g fat, 21 g carbohydrate, 76 mg sodium, 68 mg choles.
Source:
"Eating Well Magazine, May/June 1991"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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