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Turkey Scaloppine with Apricot-Ginger Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  2. 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.