Sauteed Turkey With Citrus Currant Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | t | Olive Oil |
| 1 | lb | Turkey Fillet Slices |
| 1/2 | t | Salt |
| Fresh Ground Pepper To Taste | ||
| 3/4 | c | Orange Juice |
| 2 | T | Lemon Juice |
| 2 | T | Currant Jelly |
| 1/2 | t | Dried Tarragon, Crushed |
| 1 | T | Butter |
INSTRUCTIONS
In a large skillet, heat the oil, half a teaspoon at a time and cook the turkey in 4 batches over medium high heat for about 2 minutes on each side or until cooked. Sprinkle with about half the salt and pepper. Remove from the pan and hold in a warm oven. Turn the heat to high and pour in the orange juice and lemon juice; stir in the currant jelly, tarragon and the remaining salt and pepper. Boil until slightly thickened, about 4 minutes. Stir in any juices that have collected around the turkey and boil for 1 minute. Remove the pan from the heat and swirl in the butter. Pour over the turkey and serve. From: Syd's Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 243
Total Fat: 27.4g
Cholesterol: 98.2mg
Sodium: 1056.9mg
Potassium: 111.6mg
Carbohydrates: 8.9g
Fiber: 2g
Sugar: 4.1g
Protein: 17.6g