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1/3 c. white wine
1/2 c. chopped onion (about 1 med.)
1/3 c. flour
1 tsp. curry powder
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1 qt. low-sodium chicken broth (4 c.)
3 c. cubed cooked turkey, skin and fat removed
1 c. drained pineapple tidbits

Place wine and onion in glass measure and microwave, uncovered, on high for 3-4 minutes. (Low wattage 3 1/4 to 3 1/2 minutes) or until soft. Whisk in flour, curry and herbs, whisking until smooth. Add broth, whisking well. Microwave, uncovered, on high for 6-8 minutes. (LW 7 1/2 to 9 1/2 minutes) or until mixture thickens, whisking every minute. Place turkey and pineapple in casserole dish, cover with sauce and stir carefully. If dish is flat-bottomed, elevate on an inverted saucer. Microwave, uncovered, on high for 2-4 minutes or until heated through. Serve with rice.