1 tsp. each butter and olive or vegetable oil
1/2 lb. turkey cutlets
1 tbsp. minced shallot or onion
1/4 tsp. minced pared gingerrot
1 tbsp. all purpose flour
1/3 c. apricot nectar
1/4 c. canned ready to serve chicken broth
6 dried apricot halves, diced
1 tbsp. dried currants or dark 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 shallot (or onion) and gingerroot and saute over medium high heat, stirring fequently, until softened, about 1 minute. Sprinkle flour over gingeroot 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.