Quick Curried Turkey

• 2 lb. turkey cutlets
• 2 tsp. curry powder
• 1 tsp. grated lemon zest
• salt and pepper
• 2 tbsp. olive oil
• 3/4 c. chicken broth
• 1 tsp. cornstarch
• 1/4 c. apricot preserves
• 1/4 c. golden raisins
• 1 tsp. lemon juice

1. Season 2 lbs.
2. thin turkey cutlets with 2 tsp.
3. curry powder, 1 tsp.
4. grated lemon zest and a pinch each of salt and pepper.
5. Cook cutlets in a large nonstick skillet in 2 Tbsp.
6. olive oil until no longer pink, about 5 minutes, turning once.
7. Wrap up half of the turkey for later in the week (see Turkey Crescents recipe, below); transfer remaining turkey to a plate and keep warm.
8. In a cup, whisk 3/4 cup chicken broth and 1 tsp.
9. cornstarch.
10. Add to skillet along with 1/4 cup apricot preserves, 1/4 cup golden raisins and 1 tsp.
11. lemon juice; boil 2 minutes.
12. Serve turkey with apricot sauce alongside herbed rice.

turkey cutlets, curry powder, lemon zest, salt, olive oil, chicken broth, cornstarch, apricot preserves, golden raisins, lemon juice

Taken from www.delish.com/recipefinder/curried-turkey (may not work)