YIELD Makes 6 servings
The cooking technique is Italian and the seasoning is Mexican. The result is a delicious example of modern Southwestern cooking.
INGREDIENTS
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 2 tablespoons raisins 1 tablespoon capers, drained 2 oranges 2 tablespoons toasted slivered almondsPREPARATION:
- 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.