Turkey scaloppine with apricot-ginger sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Turkey Tenderloin; Cut In 3X1/2\" Strips |
| 2 | tablespoons | All-Purpose Flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Vegetable Oil |
| Nonfat Cooking Spray | ||
| 1 | cup | Green Bell Pepper; Strips |
| 2 | tablespoons | Minced Shallots |
| 1 | teaspoon | Minced Peeled Fresh Ginger |
| ⅔ | cup | Nonfat Chicken Broth; Low Sodium |
| 1 | tablespoon | Chopped Dried Apricots |
| 1 | tablespoon | Currants |
| 2 | teaspoons | Brown Sugar |
| 2 | teaspoons | Balsamic Vinegar |
Directions
This recipe is delicious over angel hair pasta.
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 med-high heat until hot. Add turkey mixture, and stir-fry 3 min or until lightly browned. Remove turkey mixture from skillet. Set aside, and keep warm.
Wipe skillet with paper towels, and re-coat with cooking spray. Place skillet over med-high heat. Add bell pepper, shallots and ginger; stir-fry 1½ min. Add nectar and remaining ingredients; bring to a boil. Cook over medium heat 3 min or until slightly thick. Return turkey to skillet, and cook 1 min or until thoroughly heated.
Yield: 2 servings (serving size: 1 ¼ C) According to magazine: Cal 311; Fat 7.5g; Carb 31.3g; Fib 2.3g; Pro 29.6g; Sod 398mg; CFF 22%
Entered into MasterCook by Reggie Dwork <reggie@...> Recipe by: Cooking Light, Aug 1997 Posted to Digest eat-lf.v097.n215 by Reggie Dwork <reggie@...> on Aug 26, 1997