INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Season 2 lbs. thin turkey cutlets with 2 tsp. curry powder, 1 tsp. grated lemon zest and a pinch each of salt and pepper.
2. Cook cutlets in a large nonstick skillet in 2 Tbsp. olive oil until no longer pink, about 5 minutes, turning once.
3. 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.
4. In a cup, whisk 3/4 cup chicken broth and 1 tsp. cornstarch. Add to skillet along with 1/4 cup apricot preserves, 1/4 cup golden raisins and 1 tsp. lemon juice; boil 2 minutes. Serve turkey with apricot sauce alongside herbed rice.

COOKING INFO

Serves	4
Yield	4 servings
Prep Time	10
Cook Time	5
Total Time	15
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)