4 turkey breast slices
salt
black pepper
1 tablespoon olive oil
2 medium red, yellow and/or green sweet peppers cut into strips
1 medium onion
1 fresh jalapeno chile, seeded and chopped
1 can chicken broth
1 tablespoon flour
1 teaspoon paprika
hot cooked rice
Sprinkle turkey lightly with salt and black pepper. In large non-stick skillet cook turkey in hot oil over medium-high heat for 4 to 5 minutes or until turkey is tender and no longer pink, turning once. Transfer to a serving platter. Add sweet peppers, onion and jalapeno pepper to skillet. Cook, covered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Mix a small amount of broth with the flour until smooth. Add remaining broth to pepper mixture. Mix in flour/broth mixture. Heat until thickened and bubbly. Cook and stir for 1 minute more. Add turkey back to pan. If desired serve over rice.