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20 minute dinner recipes

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Turkey with Blueberry Pan Sauce

http://www.eatingwell.com/recipes/turkey_with_blueberry_pan_sauce.html

From EatingWell:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Blueberries have just the right mix of acid and pectin so that they're terrific in both sweet and savory dishes. They work especially well with thyme - so this easy turkey saute can be a delight whenever the berries are in season. To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.

4 servings | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)
  2. Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.
  3. Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.

Nutrition

Per serving : 215 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 45 mg Cholesterol; 15 g Carbohydrates; 29 g Protein; 2 g Fiber; 273 mg Sodium; 104 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 very lean meat

Tips & Notes