Sautéed Turkey Cutlets With Asparagus And Red Bell Peppers

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
405
FAT
82%
CHOL
46%
SOD
21%

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Ingredients for 4 servings

1 turkey tenderloin (1 lb)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup all-purpose flour

3 tablespoons olive oil

12 thin asparagus spears

1/2 large red bell pepper, cut into thin strips and strips cut in half

1/2 cup chicken broth

1 teaspoon grated lemon peel

3 tablespoons fresh lemon juice

2 tablespoons cold firm butter, cut into 3 pieces

2 tablespoons chopped fresh parsley

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