Turkey with Cran-Orange Sauce

49
Turkey with Cran-Orange Sauce

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    * 1 package (17.6 ounces) turkey breast tenderloins, cut into ¼-inch slices

  • 1

    * 1 tablespoon canola oil

  • ½

    * ½ cup reduced-sodium chicken broth

  • ½

    * ½ cup orange juice

  • 1

    * 1 tablespoon Dijon mustard

  • 1

    * 1 tablespoon honey

  • ½

    * ½ teaspoon dried tarragon

  • 1

    * 1 tablespoon cornstarch

  • 1

    * 1 tablespoon cold water

  • * ⅓ cup dried cranberries

Directions

* In a large skillet, brown turkey in oil. In a small bowl, combine the broth, orange juice, mustard, honey and tarragon; pour over turkey. Bring to a boil. Reduce heat; cover and simmer for 7 minutes or until turkey is no longer pink. * Combine cornstarch and water until smooth; stir into turkey mixture. Stir in cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings. Nutrition Facts: 1 serving equals 237 calories, 6 g fat (1 g saturated fat), 61 mg cholesterol, 239 mg sodium, 18 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 very lean meat, 1 starch, 1/2 fat.


Nutrition

Facebook Conversations