Turkey Scaloppine with Apricot-Ginger Sauce

Turkey Scaloppine with Apricot-Ginger Sauce Ingredients

1/2 lb Turkey Tenderloin; Cut In	2 tb Minced Shallots
2 tb All-Purpose Flour	1 ts Minced Peeled Fresh Ginger
1/4 ts Salt	2/3 c Nonfat Chicken Broth; Low
1/4 ts Pepper	1 tb Chopped Dried Apricots
2 ts Vegetable Oil	1 tb Currants
Nonfat Cooking Spray	2 ts Brown Sugar
1 c Green Bell Pepper; Strips	2 ts Balsamic Vinegar

Instructions for Turkey Scaloppine with Apricot-Ginger Sauce

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 1 1/2 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 1/4 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 Recipe by: Cooking Light, Aug 1997 Posted to Digest eat-lf.v097.n215 by Reggie Dwork on Aug 26, 1997

Main Ingredient: TurkeyCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Apricot	Balsamic Vinegar	Bell Pepper
Brown Sugar	Chicken Broth	Ginger	Salt
Shallot	Tenderloin	Vegetable oil

Eat-lf mail Low fat Main dishes Chicken Chicken Broth Bell pepper Shallot Ginger Balsamic Vinegar Turkey Dinner

for flavor and categorization

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