Title: Turkey Scaloppine with Apricot-Ginger Sauce
Categories: Chicken Eat Entree Lowfat
Yield: 2 Servings

1/2	lb	Turkey tenderloin; cut in 3x1/2" strips
2	tb	All-purpose flour
1/4	ts	Salt
1/4	ts	Pepper
2	ts	Vegetable oil
		Nonfat cooking spray
1	c	Green bell pepper; strips
2	tb	Minced shallots
1	ts	Minced peeled fresh ginger
2/3	c	Nonfat chicken broth; low sodium
1	tb	Chopped dried apricots
1	tb	Currants
2	ts	Brown sugar
2	ts	Balsamic vinegar

This recipe is delicious over angel hair pasta.

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 med-high heat until hot. Add turkey mixture, and stir-fry 3 min or until lightly browned. Remove turkey mixture from skillet. Set aside, and keep warm.

Wipe skillet with paper towels, and re-coat with cooking spray. Place skillet over med-high heat. Add bell pepper, shallots and ginger; stir-fry 1 1/2 min. Add nectar and remaining ingredients; bring to a boil. Cook over medium heat 3 min or until slightly thick. Return turkey to skillet, and cook 1 min or until thoroughly heated.

Yield: 2 servings (serving size: 1 1/4 C)

According to magazine: Cal 311; Fat 7. 5g; Carb 31. 3g; Fib 2. 3g; Pro 29. 6g; Sod 398mg; CFF 22%

Entered into MasterCook by Reggie Dwork

Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: Cooking Light, Aug 1997

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