Turkey Normande

• 10 ounces turkey breast, preferably in one piece
• 1 teaspoon canola oil
• 2 tart medium apples
• 3 tablespoons apple brandy
• 1/4 cup low-fat sour cream
• Freshly ground black pepper
• 5 sprigs parsley to yield 1 tablespoon chopped

1. Wash and dry turkey breast, and slice on the diagonal into 1/4-inch-thick slices.
2. Heat oil in nonstick skillet until it is medium hot.
3. Saute turkey breast slices until they are brown on both sides.
4. Meanwhile, wash, quarter and core the apples and cut each quarter into thin slices.
5. Add the apples and the brandy to the turkey; cover, and cook about 3 minutes, until the apples are tender.
6. Stir in the sour cream and pepper, and cook just until the sour cream is heated.
7. Wash, dry and chop parsley, and sprinkle it over turkey to serve.

turkey breast, canola oil, apples, apple brandy, lowfat sour cream, freshly ground black pepper, parsley

Taken from cooking.nytimes.com/recipes/7746 (may not work)