Southwest Scallopini the Editors of Publications International, Ltd.
The cooking technique is Italian and the seasoning is Mexican. The result is a delicious example of modern Southwestern cooking.
Makes 6 servings
|1-1/2||pounds boneless skinless turkey breast, sliced 1/4 inch thick|
|1/4||cup all-purpose flour|
|1/2||teaspoon chili powder|
|1/4||teaspoon ground cinnamon|
|1/8||teaspoon white pepper|
|1/3||cup butter or margarine, divided|
|2||green onions, white parts only, minced|
|1||clove garlic, minced|
|1/2||cup orange juice|
|1/4||cup chicken broth|
|1||tablespoon capers, drained|
|2||tablespoons toasted slivered almonds|
- Place turkey slices slightly apart between 2 sheets of waxed paper; pound with mallet to 1/8-inch thickness. Combine flour, chili powder, cinnamon and white pepper on plate. Dredge each turkey slice in flour mixture; gently shake off excess. Melt 2 tablespoons of the butter in large skillet over medium-high heat. Add as many slices of turkey as will fit in skillet without crowding. Cook 30 seconds or until lightly browned. Turn slices over; repeat. Transfer to platter and keep warm. Repeat with remaining turkey, adding more butter to skillet as needed.
- When all slices are browned, add green onions and garlic to pan drippings; cook 2 minutes. Add orange juice, chicken broth, raisins and capers, stirring to scrape up browned bits from bottom of pan. Bring to a boil. Turn off heat; add the remaining butter (about 2 tablespoons) and stir until completely blended. Pare oranges, removing white membrane; cut into slices. Pour sauce over turkey; sprinkle with almonds. Garnish with orange slices.
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