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Turkey With Papaya Ginger Sauce turkey 1 pound turkey breast cutlets salt and pepper 1 tablespoon butter 1 tablespoon vegetable oil 1 clove garlic; chopped fine 1/3 cup chicken stock 1/4 cup ginger marmalade 1 tablespoon lime juice 1 small papaya; peeled and sliced 1 green onion; chopped If necessary, pound turkey cutlets until 1/4-inch thick. Sprinkle lightly with salt and pepper. In large heavy frypan, heat butter and oil over medium-high heat. Add cutlets and sauté for 4 minutes or until no longer pink inside, turning once. Transfer to serving platter and keep warm. Add garlic to frypan and sauté for 30 seconds. Add stock and boil for about 2 minutes or until slightly reduced, stirring and scraping browned bits from bottom of pan. Drain any juices from turkey cutlets into frypan. Stir in marmalade and lime juice; simmer for 1 minute. Add papaya and green onion; cook for 2 minutes or until papaya is heated through, stirring frequently. Spoon over cutlets. In the summer, serve them with rice and grilled red peppers. In the winter, change the peppers for broccoli, or, if you're longing for spring, steamed asparagus. Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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