Turkey Scaloppine with Apricot-Ginger Sauce

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This recipe is delicious over angel hair pasta.
2 servings (serving size: 1 1/4 cups)


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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


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.

Created date

August 1997

Nutritional Information

Calories 311
Caloriesfromfat 22 %
Fat 7.5 g
Satfat 1.5 g
Monofat 1.7 g
Polyfat 2.8 g
Protein 29.6 g
Carbohydrate 31.3 g
Fiber 2.3 g
Cholesterol 68 mg
Iron 3.7 mg
Sodium 398 mg
Calcium 36 mg