Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon freshly ground pepper

  4. 8 ounces turkey cutlets

  5. 2 teaspoons canola oil

  6. 1 1/2 tablespoons minced shallot, or onion

  7. 1 1/2 teaspoons minced fresh ginger

  8. 1/3 cup apricot or peach nectar, (see Tips for Two)

  9. 1/3 cup reduced-sodium chicken broth, (see Tips for Two)

  10. 1 tablespoon cider vinegar, or white-wine vinegar

  11. 1/2 teaspoon brown sugar

  12. 2 tablespoons chopped dried apricots

  13. 1 teaspoon chopped fresh mint, or 1/4 teaspoon dried

Instructions Jump to Ingredients ↑

  1. Combine flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.

  2. 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.

  3. 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.


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