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
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
How to Make It
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.
I made this recipe as a part of our Cooking Light Virtual Supper Club. Here is the blog link - http://whistlestopcooking.blogspot.com/2010/12/cooking-light-holiday-party.html - This is an awesome recipe that I happend upon. I used turkey cutlets because they cook in minutes. The apricot sauce is so good. I served mine with polenta and sauce on the top. Very yummy! Y'all enjoy ~ Sandi
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