Turkey Scallopini with Apricot Sauce
- Active Time 30m
- Total Time 30m
Nectar (juice by any other name) makes a sweet-and-sour sauce that also pairs well with pork chops or chicken. The orange elements in this dish beg for another vibrant color—perhaps steamed broccoli and red bell pepper—on the side.
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces turkey cutlets
- 2 teaspoons canola oil
- 1 1/2 tablespoons minced shallot or onion
- 1 1/2 teaspoons minced fresh ginger
- 1/3 cup apricot or peach nectar (see Tips for Leftovers)
- 1/3 cup reduced-sodium chicken broth (see Tips for Leftovers)
- 1 tablespoon cider vinegar or white-wine vinegar
- 1/2 teaspoon brown sugar
- 2 tablespoons chopped dried apricots
- 1 teaspoon chopped fresh mint or 1/4 teaspoon dried
Combine flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.
Heat oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add shallot (or onion) and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add nectar, broth, vinegar and sugar; bring to a boil, stirring. Add apricots and cook until the apricots are tender and the sauce has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in mint. Spoon the sauce over the turkey.
Tips for Leftovers:
Apricot nectar -
Storage: Refrigerate leftover nectar for up to 1 week.
Uses: Add to smoothies; whisk into salad dressing; combine with sparkling water for a refreshing non-alcoholic beverage.
Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator.
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
239 calories; 5g total fat; 0g total saturated fat; 46mg cholesterol; 329mg sodium; 18g carbohydrates; 1g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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