Ingredients

Preparation 15 minutes, cooking time about 15 minutes

4 small skinless turkey breast steaks, about 4 ounces each
2 tablespoons butter
4 large shallots, thinly sliced
1 garlic clove, crushed
14 ounces thin green beans, trimmed
2 tablespoons honey
Fresh-grated zest and juice of 1 orange
Fresh-grated zest and juice of 1 lemon
Salt and fresh-ground black pepper

Directions

Put the turkey steaks between sheets of plastic and pound them to flatten to about 1/4 inch thick; set aside.

Melt the butter in a large skillet over medium heat. Add the shallots and garlic, and saute until soft, but not brown, 2 to 3 minutes. Using a draining spoon, remove the shallots; set aside.

Put the turkey scallops in the pan, in one layer, and fry them 2 to 3 minutes on each side.

Meanwhile, bring a large saucepan of salted water to a boil. Add the green beans and boil until crisp-tender, 3 to 4 minutes. Drain and rinse briefly in cold water to stop the cooking; set aside and keep warm.

Mix the honey with the orange and lemon zests and juices. Remove the turkey scallops from the skillet; keep hot. Pour the honey mixture into the skillet, return the shallots, garlic, and salt and pepper to taste. Bring to a boil and boil about 2 minutes, stirring constantly.

Arrange a mound of beans on each of 4 plates. Place a turkey scallop on top of each mound. Spoon the sliced shallots and pan juices over.

Makes 4 servings.

Nutrition information per serving: 245 cal., 27 g pro., 9 g fat (5 g saturated), 14 g carbo., 3.8 g fiber.