Turkey Breast With Pumpkin Chutney
Source of Recipe
Marla
List of Ingredients
Turkey Breast With Pumpkin Chutney
1 tablespoon ground pumpkin pie spice
2 tablespoons dark brown sugar
3 tablespoons apple cider or apple juice
2 tablespoons apple cider vinegar
1/4 cup green apple, peeled, cored, and chopped
1 tablespoon dried currant
1 tablespoon yellow onion, chopped
1 teaspoon lemon zest
1/8 teaspoon ground red pepper
2 1/2 tablespoons pumpkin, cooked and mashed
1 dash coarse salt
nonstick cooking spray
8 slices turkey breast, cooked and skinned
Recipe
To a large, heavy-bottomed skillet combine the pumpkin spice, sugar, apple cider/juice, and vinegar; give a good stir.
Add the apple, currants, onion, lemon zest, and red pepper; cook over a medium flame for 4 - 5 minutes, or until the apple is tender.
Stir in the mashed pumpkin and salt; cook until warmed through.
Remove the pumpkin chutney from the skillet; set aside while keeping warm.
Wipe down the skillet and coat with the cooking spray; place over a medium-high flame until hot.
Add the turkey breast slices to the heated skillet; cook 5 - 6 minutes, or until thoroughly heated - turning once.
Serve with the pumpkin chutney.
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