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

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