 |
 |
 |
|
(Serves 4)
I N G R E D I E N T S
1 lb Norbest turkey breast, sliced into cutlets
vegetable cooking spray
1/4 cup cold water
1 tablespoon cornstarch
3/4 cup unsweetened orange juice
1 1/2 cup teaspoons grated orange rind
1/4 teaspoon chicken bouillon granules
1/8 teaspoon white pepper
1/8 teaspoon paprika
5 green onions, chopped
1 cup seedless green grapes, halves
2 oranges, peeled, seeded and sectioned
D I R E C T I O N S
Place each slice of turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Cook turkey in a large non aluminum skillet coated with cooking spray over medium-heat 2 minutes on each side. Remove turkey from skillet, and keep warm. Combine water and cornstarch, stirring well. Add cornstarch mixture, orange juice, orange rind, bullion granules, pepper, paprika,and green onions to skillet stirring well. Bring to a boil; reduce heat to medium and cook, stirring constantly, until smooth and thickened. Reduce heat to low; add grape halves and orange sections, stirring gently. Add reserved turkey to skillet, coating well with sauce. Cover and simmer 3 minutes or until thoroughly heated. Serve immediately.
|
|
|
|
|
 |
|
|
