Turkey Ala Stew

• 1/4 c. canned chicken broth
• 2 Tbsp. dry white wine
• 1 tsp. lemon juice
• 1/4 tsp. mustard
• 1 tsp. margarine
• 1 tsp. oil
• 1/2 lb. turkey cutlets, cut 1/4 inch
• 1/2 oz. almonds
• 1 tsp. flour
• 1 Tbsp. capers, drained
• 1/2 tsp. fresh parsley

1. Combine broth, wine, lemon juice and mustard; set aside.
2. In nonstick skillet heat margarine and oil together until margarine is bubbly and mixture is hot.
3. Add turkey and saute, turning once, until lightly browned and cooked through 3 to 4 minutes.
4. Remove turkey and keep warm.
5. In same skillet saute almonds over heat, stirring frequently, until golden brown.
6. Thicken with flour; gradually add broth mixture.
7. Reduce heat and add capers and parsley and cook, stirring frequently, until mixture thickens, 4 to 5 minutes.
8. Pour almond mixture over turkey and serve immediately. Yield:
9. 2 servings.
10. Carbohydrate 3 g, protein 28 g, fat 10 g, calories 230.
11. One serving = 3 protein exchange, 1 fat exchange.

chicken broth, white wine, lemon juice, mustard, margarine, oil, turkey cutlets, almonds, flour, capers, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302275 (may not work)