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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.
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.
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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