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
Preparation
Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.
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.
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.
