Curried Turkey with Apricot-Raisin Sauce
- 4 large turkey cutlets
- 1 tsp. curry powder
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1 tbsp. olive oil
- 1 tsp. cornstarch
- 3/4 c. chicken broth
- 1/4 c. apricot preserves
- 1/4 c. golden raisins
- 1 tsp. distilled white vinegar
- Parsley sprigs for garnish
- Prepare turkey cutlets: If cutlets are thick, pound them to 1/4-inch thickness.
- Mix curry powder and cumin with salt and pepper.
- Rub 1 side of each turkey cutlet with curry mixture.
- In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
- Add cutlets and cook about 4 minutes or until golden, turning once.
- Transfer cutlets to platter; cover with foil to keep warm.
- Prepare apricot-raisin Sauce: In cup, whisk cornstarch with chicken broth.
- To same skillet, add apricot preserves, raisins, vinegar, and broth mixture; boil 2 minutes.
- To serve, spoon apricot sauce over turkey cutlets.
- Garnish with parsley sprigs.
turkey cutlets, curry powder, ground cumin, salt, ground black pepper, olive oil, cornstarch, chicken broth, apricot preserves, golden raisins, white vinegar, parsley sprigs
Taken from www.delish.com/recipefinder/turkey-apricot-raisin-sauce-2456 (may not work)