Turkey and Peppers al´Orange

  • 3/4 cup frozen orange juice concentrate, thawed
    2/3 cup reduced-sodium chicken broth or water
    2 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
    Fresh basil sprigs
    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.


    Servings: 4