Turkey Scaloppine with Apricot-Ginger Sauce

Turkey Scaloppine with Apricot-Ginger Sauce
Turkey Scaloppine with Apricot-Ginger Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/2

    pound turkey tenderloin cut into 3 × 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

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. 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. Serving Size: 1 1/4 cups

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