Turkey and Peppers àl´ Orange
Makes: 4 servings
- 3/4 cup frozen Florida Orange Juice Concentrate,
- 2/3 cup reduced-sodium chicken broth or water
tablespoons snipped fresh basil or 2 teaspoons
dried basil, crushed
- 2 teaspoons cornstarch
- 2 teaspoons snipped fresh
tarragon or 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Nonstick spray coating
- 1 pound turkey breast slices
or tenderloins, cut 1/4" thick
- 1 teaspoon
olive oil or cooking oil
- 1-1/2 cups thinly sliced
red or green sweet pepper
- 1 medium onion, sliced
and separated into rings
- 4 Florida Oranges, peeled,
sliced, and seeded
- Hot cooked rice (optional)
For sauce, in a small bowl stir together thawed orange
juice concentrate, broth, snipped basil, cornstarch,
tarragon, salt, and black pepper. Set aside.
Spray an unheated 12" skillet with non-stick
coating. Rinse turkey; pat dry. Heat skillet over medium
heat. Add turkey slices and cook 3 to 5 minutes on
each side or until no longer pink. Remove turkey slices
to a platter; cover and keep warm.
Add oil to the skillet, if necessary. Add sweet pepper
and onion slices to skillet; cook about 4 minutes or
until vegetables are tender, stirring occasionally.
Stir sauce; add to skillet. Cook and stir until thickened
and bubbly. Cook and stir for 2 minutes more.
To serve, arrange turkey and orange slices on a serving
platter. Spoon vegetables onto platter and spoon sauce
over all. Garnish with basil sprigs. If desired, serve
with hot cooked rice.