Ingredients

3 t peanut oil, divided

1 8 oz tube of polenta, cut into 12 slices

3/4 pound turkey cutlets, cut into 1/4 inch thick strips

4 T fresh lemon juice

1 c. low sodium chicken broth, divided

2 garlic cloves, minced and divided

1/3/ c currants

1/2 pound swiss chard, finely chopped

1 onion, chopped

1 T pine nuts, toasted.

Preparation

  1. Heat wok or large skillet over med heat. Ad 1 1/2 teaspoons oil; cook polenta, turning halfway through., 3 min. Transfer to platter; cover.
  2. Add remaining 1 1/2 t oil to wok; cook turkey 3 min. Add lemon juice, 1/2 c. broth, 1 garlic clove, and currants. Cook stirring, 1 min mor or until turkey is cooked through. Transfer to platter with slotted spoon, reserving liquid in wok; cover.
  3. Add Swiss chard and onion to wok; cook, stirring, 3 min or until tender. Add remaining 1/2 c broth and garlic; cook, stirring, 2 min more.
  4. Spoon the chard mixture onto a platter; top with pine nuts. (Serving size; 3 oz turkey, 3 slices polenta, 1/2 c chard) 245 calories