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Ingredients
1 tsp each margarine and olive or vegetable oil
½ pound turkey cutlets
1 tbsp minced shallot or onion
¼ tsp minced pared gingerroot
1 tbsp all-purpose flour
1/3 cup apricot nectar
¼ cup canned read-to-serve chicken broth
6 dried apricot halves, diced
1 tbsp dried currants or dark raisins
1/8 tsp each salt and white pepper
Method
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In 10-inch nonstick skillet heat margarine and oil until margarine is
melted; add turkey and cook over high heat, turning once, until lightly
browned and cooked through, 2 to 3 minutes on each side.
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Transfer
turkey to serving platter; set aside and keep warm.
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In same skillet combine shallot (or onion) and gingerroot and sauté
over medium-high heat, stirring frequently, until softened, about 1
minute.
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Sprinkle flour over gingerroot mixture and stir quickly to
combine; stir in nectar and broth.
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Reduce heat to medium-low and cook,
stirring frequently, until mixture thickens, 2 to 3 minutes.
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Add
remaining ingredients and stir to combi9ne; cook until fruits are
plumped and heated through, 1 to 2 minutes.
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Pour fruit mixture over
turkey.
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MAKES 2 SERVINGS.
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