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Prep 30min
Total30min
Servings4
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Ingredients
1
lb turkey breast tenderloins
3
medium red, yellow, orange or green bell peppers, cut into 1/4-inch strips
2/3
cup chicken broth
1
teaspoon dried basil leaves
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
3
tablespoons white wine vinegar
1
tablespoon cornstarch
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Steps
1
Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.
2
Add bell peppers to skillet. Cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and red pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.
3
Remove turkey from skillet; keep warm. Push bell peppers from center of skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.
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