- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces turkey cutlets
- 2 teaspoons canola oil
- 1 1/2 tablespoons minced shallot or onion
- 1 1/2 teaspoons minced fresh ginger
- 1/3 cup apricot or peach nectar (see Tips for Two)
- 1/3 cup reduced-sodium chicken broth (see Tips for Two)
- 1 tablespoon cider vinegar or white-wine vinegar
- 1/2 teaspoon brown sugar
- 2 tablespoons chopped dried apricots
- 1 teaspoon chopped fresh mint
- Combine flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.
- Heat oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add shallot (or onion) and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add nectar, broth, vinegar and sugar; bring to a boil, stirring. Add apricots and cook until the apricots are tender and the sauce has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in mint. Spoon the sauce over the turkey.