Curried Turkey with Pecans

Ingredients

• 3 cups couscous hot cooked
• 0.8 teaspoon curry powder 
• 1 tablespoon brown sugar dark
• 0.8 cup less-sodium chicken broth fat-free divided
• 0.1 teaspoon ground pepper red
• 8  orange essence plums dried chopped
• 0.3 cup pecans 
• 0.5 teaspoon salt divided
• 1 pound turkey cutlets 

Equipment

• bowl
• frying pan

Directions

1. Combine brown sugar, curry powder, 1/4 teaspoon salt, and red pepper; rub over turkey.
2. Place a large nonstick skillet over medium-high heat until hot.
3. Add pecans, and cook 3 minutes or until lightly browned, stirring constantly.
4. Transfer pecans to a small bowl.
5. Coat pan with cooking spray.
6. Add turkey; cook 2 minutes on each side or until done.
7. Transfer turkey to a platter, and keep warm.
8. Add onion and 6 tablespoons chicken broth to pan. Cook, uncovered, 2 minutes, stirring constantly. Stir in plums, remaining chicken broth, 1/4 teaspoon salt, and pecans. Cook 2 minutes or until liquid is nearly absorbed. Spoon mixture over turkey; cover and let stand 5 minutes.
9. Serve turkey mixture over couscous. Top each serving with chutney, if desired.