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Turkey Scaloppine with Apricot-Ginger Sauce

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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

Details

Servings 1

Preparation

Step 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.

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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