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. 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.


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