Curried Turkey with Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 11 minutes; Stand: 5 minutes. To get 3 cups of cooked couscous, use 1 cup of dry couscous and 1 1/4 cups water, and cook according to package directions. Ingredients:
1 tablespoon dark brown sugar |
3/4 teaspoon curry powder |
1/2 teaspoon salt, divided |
1/8 teaspoon ground red pepper |
1 pound turkey cutlets |
1/3 cup pecan pieces |
cooking spray |
1/2 small onion, thinly sliced (about 4 ounces) |
3/4 cup fat-free, less-sodium chicken broth, divided |
8 orange essence dried plums, chopped |
3 cups hot cooked couscous |
4 tablespoons mango chutney (optional) |
Directions:
1. Combine brown sugar, curry powder, 1/4 teaspoon salt, and red pepper; rub over turkey.
2. Place a large nonstick skillet over medium-high heat until hot. Add pecans, and cook 3 minutes or until lightly browned, stirring constantly. Transfer pecans to a small bowl.
3. Coat pan with cooking spray. Add turkey; cook 2 minutes on each side or until done. Transfer turkey to a platter, and keep warm.
4. Add onion and 6 tablespoons chicken broth to pan. Cook, uncovered, 2 minutes, stirring constantly. Stir in plums, remaining chicken broth, 1/4 teaspoon salt, and pecans. Cook 2 minutes or until liquid is nearly absorbed. Spoon mixture over turkey; cover and let stand 5 minutes.
5. Serve turkey mixture over couscous. Top each serving with chutney, if desired.
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