Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
½ cup finely chopped onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¼ teaspoon salt, or to taste
¾ cup apple or pineapple juice
½ cup dried apricots, chopped
1 teaspoon cornstarch mixed with 1 tablespoon cold water
4 scallions, thinly sliced
1 pound turkey cutlets, cut into four portions (see Ingredient note)
¼ cup low-fat plain yogurt
Freshly ground pepper, to taste
2 tablespoons slivered fresh mint, (optional)
1-2 teaspoons curry powder
Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side. Transfer to a plate and set aside.
Add onion to the pan; cook, stirring, for 1 minute. Add garlic, ginger and curry; cook, stirring, until fragrant, about 30 seconds. Add juice and apricots; bring to a simmer. Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes.
Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute. Return the turkey and any accumulated juices to the pan. Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes. Stir in scallions and mint (if using). Serve immediately, with a dollop of yogurt.
You can use boneless, skinless chicken breasts in this recipe. Cover with plastic wrap and pound with a meat mallet or rolling pin until about ½ inch thick; cook 4 to 5 minutes per side.
239 calories;3 g fat(1 g sat); 3 g fiber; 23 g carbohydrates; 30 g protein; 22 mcg folate; 46 mg cholesterol; 15 g sugars; 0 g added sugars; 448 IU vitamin A; 8 mg vitamin C; 77 mg calcium; 2 mg iron; 275 mg sodium; 394 mg potassium