1 tsp. each butter and olive or vegetable oil
1/2 lb. turkey cutlets
1 tbsp. minced shallot or onion (green)
1/4 tsp. minced pared ginger root
1 tbsp. flour
1/3 c. apricot nectar
1/4 c. canned ready-to-serve chicken broth
6 dried apricot halves, diced
1 tbsp. raisins
1/8 tsp. each salt and white pepper

In 10 inch nonstick skillet, heat butter and oil until butter is melted; add turkey and cook over high heat, turning once, until lightly browned and cooked through, 2 to 3 minutes on each side. Transfer turkey to serving platter; set aside and keep warm. In same skillet, combine onion (shallot), add ginger root and saute' over mediun high heat, stirring frequently, until softened about 1 minute. Sprinkle flour over ginger root mixture and stir quickly to combine, stir in nectar and broth. Reduce heat to medium low and cook, stirring frequently, until mixture thickens, 2 to 3 minutes. Add remaining ingredients and stir to combine. Cook until fruits are plumped and heated through, 1 to 2 minutes. Pour fruit mixture over turkey.

Note: can return turkey to pan with juices and heat through.