Recipe: Turkey Scallopine with Orange-Date Apricot Sauce

Turkey Scallopine with Orange-Date Apricot Sauce

2 lbs turkey scallopine, pounded to about 1/8" thick (or pound boneless, skinless chicken breasts until 1/8-inch thick)
salt and black pepper to taste
2 tbsp vegetable oil
1 red bell pepper (small), trimmed and cut into strips
6 green onions, trimmed and sliced into 1/2" pieces
1-1/2 cups chicken broth
3/4 cup orange juice
1 tbsp cider vinegar
1-1/2 tsp fresh ginger, finely chopped
1/4 tsp ground allspice
1 tbsp butter or margarine
3/4 cup dates, sliced or chopped
2 tbsp dried apricots, thinly sliced

Season turkey with salt and pepper. Saute scallopine, a few at a time, in oil in a large non-stick skillet over medium high heat until just cooked through. Add more oil to pan as needed. Transfer cooked turkey to a platter and keep warm.

Add red peppers to pan and saute 2 minutes. Add green onions and saute 1 minute, or until vegetables are tender-crisp. Remove from pan and reserve.

Add chicken broth, orange juice, vinegar, ginger and allspice to the same pan. Cook mixture over high heat to reduce mixture by about one third. Lower heat and swirl in butter or margarine until melted.

Stir in dates, apricots, red peppers and green onions. Cook just until heated through. Pour sauce over reserved turkey. Serve immediately.

Makes 6 servings
Source: California Date Administrative Committee