Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- vegetable oil spray
- 3/4 lbs turkey tenderloin or
- boneless, skinless
- chicken breast
- 1 cup granny smith apple -- cored
- and sliced
- 1 cup leek -- washed and sliced
- 1 cup apple juice
- 1 tsp cornstarch
- salt and freshly ground
- pepper
- =
Directions
Heat a nonstick skillet to medium high and coat with vegetable oil spray. Add the turkey and brown 2 minutes per side. Add salt and pepper to taste. Lower heat and add apple and leek. Saute for 5 minut es without browning, turning with fork to prevent breaking. Mix 1 tablespoon of the apple juice with the cornstarch until smooth and set aside. Add the remaining apple juice to the pan, scraping up any brown bits from the bottom. Simmer 2 minutes. Test the turk ey to see if it"s cooked through by making a slit in the thickest area. Stir in cornstarch mixture and cook until thickened. Serve spooned over autumn sweet potatoes