Curried Turkey With Pecans

• 1 tablespoon dark brown sugar
• 3/4 teaspoon curry powder
• 1/2 teaspoon salt, divided
• 1/8 teaspoon ground red pepper
• 1 pound turkey cutlets
• 1/3 cup pecan pieces
• Cooking spray
• 1/2 small onion, thinly sliced (about 4 ounces)
• 3/4 cup fat-free, less-sodium chicken broth, divided
• 8 orange essence dried plums, chopped
• 3 cups hot cooked couscous
• 4 tablespoons mango chutney (optional)

1. Combine brown sugar, curry powder, 1/4 teaspoon salt, and red pepper; rub over turkey.
2. Place a large nonstick skillet over medium-high heat until hot. Add pecans, and cook 3 minutes or until lightly browned, stirring constantly. Transfer pecans to a small bowl.
3. Coat pan with cooking spray. Add turkey; cook 2 minutes on each side or until done. Transfer turkey to a platter, and keep warm.
4. Add onion and 6 tablespoons chicken broth to pan. Cook, uncovered, 2 minutes, stirring constantly. Stir in plums, remaining chicken broth, 1/4 teaspoon salt, and pecans. Cook 2 minutes or until liquid is nearly absorbed. Spoon mixture over turkey; cover and let stand 5 minutes.
5. Serve turkey mixture over couscous. Top each serving with chutney, if desired.

brown sugar, curry powder, salt, ground red pepper, turkey cutlets, pecan pieces, cooking spray, onion, chicken broth, couscous, mango

Taken from www.myrecipes.com/recipe/curried-turkey-with-pecans (may not work)