Ingredients

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 or 1/4 teaspoon dried Tips for Two-- Apricot nectar Storage: Refrigerate leftover nectar for up to 1 week. Uses: Add to smoothies; whisk into salad dressing; combine with sparkling water for a refreshing nonalcoholic beverage. Tips for Two--Broth Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Description

Turkey Scallopini With Apricot Sauce, Recipe

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