Turkey Scaloppine With Apricot-Ginger Sauce

Oxmoor House
2 servings (serving size: 1 1/4 cups)


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2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1/2-pound) turkey tenderloin, cut into strips
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 fat-free, less-sodium chicken broth
1 tablespoon chopped dried apricots
1 tablespoon currants
2 teaspoons brown sugar
2 teaspoons balsamic vinegar


Combine first 4 ingredients 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. Add turkey mixture; stir-fry 3 minutes or until lightly browned. Remove from pan; keep warm.

Recoat pan with cooking spray; place over medium-high heat. Add bell pepper, shallots, and ginger; stir-fry 1 1/2 minutes. Add nectar and remaining 5 ingredients; bring to a boil. Cook over medium heat 3 minutes or until slightly thick. Add turkey; cook 1 minute or until thoroughly heated.

Created date

March 2010

Nutritional Information

Calories 326
Fat 8.9 g
Satfat 1.7 g
Protein 27.2 g
Carbohydrate 35 g
Cholesterol 62 mg
Iron 3 mg
Sodium 563 mg
Caloriesfromfat 24 %
Fiber 2.5 g
Calcium 48 mg