Yield: 1 servings
Measure | Ingredient |
---|---|
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 |
Directions:
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.