|¾ cup||Orange juice concentrate - thawed|
|3 tablespoons||Honey mustard|
|1 tablespoon||White wine Worcestershire sauce|
|1 pounds||Turkey breast tenderloin steaks|
|3 mediums||Yellow squash|
|1¼ cup||Chicken broth|
|1¼ cup||Quick cooking rice|
Combine the orange juice concentrate, honey mustard and Worcestershire sauce in a bowl. Set aside ¼ cup of the mixture. Spray a skillet with cooking spray. Heat over medium heat and add the turkey tenderloin steaks.
Brown for 3 minutes on each side. Add the sliced squash to the pan and bring to a boil. Reduce heat. Cover and simmer for 8 minutes until turkey is tender and cooked through. In a small sauce pan, bring the chicken broth to a boil. Remove from heat and add the quick cooking rice and the ¼ cup of reserved orange juice mixture. Cover and let stand for 5 minutes. Stir before serving. Serve rice with the turkey and squash.
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