Email to Filus1217      

Turkey Scaloppine w/ Apricot-Ginger (2)

Source of Recipe

.
Turkey Scaloppine w/ Apricot-Ginger Sauce (2)

Cooking Light - August 1997 - Abby Duchin Dinces,
Not yet rated.
2 servings (serving size: 1-1/4 cups)

This recipe is delicious over angel hair pasta.

Ingredients:
1/2 pound turkey tenderloin, cut into 3 x 1/2-inch-wide strips
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil

Cooking spray
1 cup green bell pepper strips
2 tablespoons minced shallots
1 teaspoon minced peeled fresh ginger

2/3 cup apricot nectar
2/3 cup low-salt chicken broth
1 tablespoon chopped dried apricots
1 tablespoon currants
2 teaspoons brown sugar
2 teaspoons balsamic vinegar

Preparation
Combine turkey tenderloin, all-purpose flour, salt, and pepper in a large zip-top plastic bag; seal and shake to coat. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add turkey mixture, and stir-fry 3 minutes or until lightly browned. Remove turkey mixture from skillet. Set aside, and keep warm.

Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium-high heat. Add bell pepper, shallots, and ginger; stir-fry 1-1/2 minutes. Add nectar and remaining ingredients; bring to a boil. Cook over medium heat 3 minutes or until slightly thick. Return turkey to skillet, and cook 1 minute or until thoroughly heated.

1/2 recipe equals: Calories 311 (Calories from fat 22 %); Fat 7.5 g (Satfat 1.5 g, Monofat 1.7 g, Polyfat 2.8 g); Protein 29.6 g; Carbohydrate 31.3 g; Fiber 2.3 g; Cholesterol 68 mg; Sodium 398 mg