Turkey Scaloppine with Apricot-Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe is delicious over angel hair pasta. Ingredients:
1/2 pound turkey tenderloin, cut into 3 x 1/2-inch-wide strips |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons vegetable oil |
cooking spray |
1 cup green bell pepper strips |
2 tablespoons minced shallots |
1 teaspoon minced peeled fresh ginger |
2/3 cup apricot nectar |
2/3 cup low-salt chicken broth |
1 tablespoon chopped dried apricots |
1 tablespoon currants |
2 teaspoons brown sugar |
2 teaspoons balsamic vinegar |
Directions:
1. 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 medium-high heat until hot. Add turkey mixture, and stir-fry 3 minutes or until lightly browned. Remove turkey mixture from skillet. Set aside, and keep warm.
2. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium-high heat. Add bell pepper, shallots, and ginger; stir-fry 1 1/2 minutes. Add nectar and remaining ingredients; bring to a boil. Cook over medium heat 3 minutes or until slightly thick. Return turkey to skillet, and cook 1 minute or until thoroughly heated.
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