Title: Turkey Scallopini with Apricot Sauce
Categories: Turkey Lowcal
Yield: 2 Servings

2	tb	All-purpose flour
		Salt and pepper to taste
1/2	lb	Turkey cutlets
2	ts	Vegetable oil
1 1/2	tb	Shallots or onions; minced
1 1/2	ts	Gingerroot; peeled & minced
1/3	c	Apricot or peach nectar
1/3	c	Defatted chicken stock
1	tb	Cider or wine vinegar
1/2	ts	Brown sugar
1	tb	Dried apricots; chopped
1	tb	Currants
1	ts	Fresh mint; chopped or
1/4	ts	Dried mint

Combine flour, 1/4 ts. salt and 1/4 tsp pepper in a shallow dish. Dredge turkey lightly in the flour mixture. Heat oil in a nonstick skillet over medium-high heat. Add turkey and cook for 2 to 3 minutes per side, or until golden on the outside and no longer pink inside. Transfer to plates and keep warm. Add shallots or onions and ginger to the skillet and cook, stirring for 10 to 20 seconds. Add nectar, chicken stock, vinegar and sugar and bring to a boil, stirring. Add apricots and currants and cook for several minutes, or until they are tender and the sauce has been reduced slightly. Remove from heat and stir in mint. Taste and adjust seasonings with salt and pepper to taste. Spoon the sauce over the turkey. Serves 2.

Per serving: 259 calories, 29 g protein, 6 g fat, 21 g carbohydrate, 76 mg sodium, 68 mg choles. Source: Eating Well Mag. May/June 1991.

Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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