Quick Curried Turkey

• 2 pound(s) turkey cutlets
• 2 teaspoon(s) curry powder
• 1 teaspoon(s) grated lemon zest
• salt and pepper
• 2 tablespoon(s) olive oil
• .75 cup(s) chicken broth
• 1 teaspoon(s) cornstarch
• .25 cup(s) apricot preserves
• .25 cup(s) golden raisins
• 1 teaspoon(s) lemon juice

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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.

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