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Turkey Scallopini with Apricot Sauce

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  2 servings
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.
RECIPE INGREDIENTS
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 Two)
1/3 cup  reduced-sodium chicken broth (see Tips for Two)
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

Tips for Two-- 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 nonalcoholic beverage.
Tips for Two--Broth
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.
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 239
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 329mg
% Cal. from Fat: 19%
Cholesterol: 46mg
Protein: 30g
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