Turkey and Peppers àl´ Orange
Makes: 4 servings

Ingredients

• 3/4 cup frozen Florida 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)

Preparation Instructions

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.