Southwest Scallopini

• 1/4 c. all-purpose flour
• 1/2 tsp. chili powder
• 1/4 tsp. ground cinnamon
• 1/8 tsp. white pepper
• 1 1/2 lb. boneless skinless turkey breast, sliced 1/4 inch thick
• 1/3 c. butter or margarine, divided
• 2 green onions, white parts only, minced
• 1 clove garlic, minced
• 1/2 c. orange juice
• 1/4 c. chicken broth
• 2 Tbsp. raisins
• 2 Tbsp. toasted slivered almonds

1. Combine flour, chili powder, cinnamon and white pepper on plate.
2. Dredge each turkey slice in flour mixture; gently shake off excess.
3. Melt 2 tablespoons of the butter in large skillet over medium high heat.
4. Add as many slices of turkey as will fit in skillet without crowding.
5. Cook until lightly browned.
6. Turn over; repeat.
7. Transfer to platter and keep warm.
8. Repeat with remaining turkey, adding more butter to skillet as needed.
9. When all the turkey is browned, add green onions and garlic to pan drippings; cook 2 minutes.
10. Add orange juice, chicken broth, raisins, stirring to scrape up browned bits from bottom of pan.
11. Bring to a boil. Turn off heat; add the remaining butter (about 2 tablespoons) and stir until completely blended.
12. Pour sauce over turkey; sprinkle with almonds.
13. Serve with rice and mint-roasted onions.
14. Serves 6.

allpurpose, chili powder, ground cinnamon, white pepper, turkey breast, butter, green onions, clove garlic, orange juice, chicken broth, raisins, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948096 (may not work)