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Name: Turkey Fillets with Pine Nuts, Capers and Raisins
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: Pepper; Salt; 1 c Cool chicken broth or water; 1/2 c Dark or golden raisins; Bakers Joy vegetable spray; 1/2 c Pine nuts, toasted; 1/2 c Dry white wine; 2 ts Capers; 2 ts Cornstarch; 1 1/2 lb Boneless turkey fillets

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INGREDIENTS

Pepper
Salt
1 c Cool chicken broth or water
1/2 c Dark or golden raisins
Bakers Joy vegetable spray
1/2 c Pine nuts, toasted
1/2 c Dry white wine
2 ts Capers
2 ts Cornstarch
1 1/2 lb Boneless turkey fillets

Servings

INSTRUCTIONS

Pat the turkey fillets dry with paper towels. Sprinkle with salt and pepper. You will probably need to sear the turkey in batches so that it will brown. Heat a large, nonstick skillet over medium high heat. Spray one side of the turkey fillets with Bakers Joy. Cook 1-2 minutes or until golden. Spray the remaining side, turn and cook for an additional minute. Hold seared turkey fillets on a warm plate and repeat with remainder. Add the raisins, wine, capers and chicken broth mixed with cornstarch to the same pan, stirring constantly until slightly thickened. Return turkey to the pan to heat. Serve turkey on individualy plates with sauce spooned over the top. Sprinkle each portion with toasted pine nuts. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Turkey Fillets with Pine Nuts, Capers and Raisins

Pepper
 Salt
1 c Cool chicken broth or water
1/2 c Dark or golden raisins
 Bakers Joy vegetable spray
1/2 c Pine nuts, toasted
1/2 c Dry white wine
2 ts Capers
2 ts Cornstarch
1 1/2 lb Boneless turkey fillets

Pat the turkey fillets dry with paper towels. Sprinkle with salt and  pepper.    You will probably need to sear the turkey in batches so that it will  brown.  Heat a large, nonstick skillet over medium high heat. Spray  one side of the turkey fillets with Bakers Joy. Cook 1-2 minutes or  until golden. Spray the remaining side, turn and cook for an  additional minute. Hold seared turkey fillets on a warm plate and  repeat with remainder.    Add the raisins, wine, capers and chicken broth mixed with cornstarch  to the same pan, stirring constantly until slightly thickened. Return  turkey to the pan to heat.    Serve turkey on individualy plates with sauce spooned over the top.  Sprinkle each portion with toasted pine nuts.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 4 Servings

Calories: 9
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 43mg		1 %
Potassium 7.4mg		0 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9

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