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Turkey Scaloppine With Apricot-Ginger Sauce

Yield 2 servings (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection