Turkey Breast Slices With Apricot Sauce
(Microwave)

9 oz. can apricot halves, undrained*
1 tsp. cornstarch
1/4 tsp. ginger
1/8 tsp. dry mustard
2 Tbsp. water
1 Tbsp. margarine or butter
1 Tbsp. oil
1 to 1 1/4 lb. turkey breast slices
Bibb lettuce

Reserve 1 apricot half for garnish. Coarsely chop 2 apricot halves; set
aside. In food processor bowl with metal blade or in blender container,
puree remaining apricot halves with syrup; set aside. In small bowl,
Combine cornstarch, ginger, dry mustard and water; mix well. In large
skillet over medium high heat, melt margarine in oil. Cook turkey in
margarine mixture for 4 to 6 minutes or until meat is no longer pink,
turning once halfway through cooking. Remove to warm platter; keep warm.
Add apricot puree to pan drippings in skillet; mix well. Stir in
cornstarch
mixture. Cook until thickened, stirring constantly. Stir in chopped
apricot. Garnish with remaining apricot half and Bibb lettuce. 4 servings.
Microwave Prepare apricots as directed above. Prepare
cornstarch mixture using 2 teaspoons cornstarch. In 12 x 8 inch (2 quart)
microwave safe baking dish, microwave margarine on HIGH for 30 to 45
seconds
or until melted. Omit oil. Dip turkey pieces in margarine; arrange in
single layer in baking dish. Cover with waxed paper. Microwave on HIGH for
5 to 7 minutes or until no longer pink, rearranging pieces once during
cooking. Remove to warm platter. Add apricot puree to pan drippings; stir
in cornstarch mixture. Microwave uncovered on HIGH for 3 to 4 minutes or
until thickened, stirring once halfway through cooking. Stir in chopped
apricot. Continue as directed above.

* Six fresh apricots can be substituted for 9 ounce can apricot halves.
To prepare sauce using fresh apricots, coarsely chop one pitted apricot;
set
aside. In food processor bowl with metal blade or in blender container.
Puree 4 pitted apricots with 1/4 cup water and 2 tablespoons honey; set
aside. Continue as directed above.


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