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Title: Turkey Scaloppine with Apricot-Ginger Sauce Categories: Chicken/tur, Eat-lf mail, Low fat, Main dishes Yield: 2 Servings 1/2 lb Turkey Tenderloin; Cut In -3X1/2" Strips 2 tb All-Purpose Flour 1/4 ts Salt 1/4 ts Pepper 2 ts Vegetable Oil Nonfat Cooking Spray 1 c Green Bell Pepper; Strips 2 tb Minced Shallots 1 ts Minced Peeled Fresh Ginger 2/3 c Nonfat Chicken Broth; Low -Sodium 1 tb Chopped Dried Apricots 1 tb Currants 2 ts Brown Sugar 2 ts Balsamic Vinegar 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 |