2 tbsp. flour
Salt and black pepper
1/2 lb. turkey cutlets
2 tsp. vegetable oil
1 1/2 tbsp. minced shallots or onions
1 1/2 tsp. peeled, minced gingerroot
1/3 c. apricot or peach nectar
1/3 c. defatted chicken stock
1 tbsp. cider or wine vinegar
1/2 tsp. brown sugar
1 tbsp. chopped dried apricots
1 tbsp. currants
1 tsp. chopped fresh mint or 1/4 tsp. dried mint

Combine flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Dredge turkey lightly in flour mixture. Heat oil in a non-stick skillet over medium high heat. Add turkey and cook for 2 to 3 minutes per side, or until golden on the outside and no longer pink inside. Transfer to plates and keep warm.

Add shallots or onions and ginger to the skillet and cook, stirring, for 10 to 20 seconds. Add nectar, chicken stock, vinegar and sugar and bring to a boil, stirring. Add apricots and currants and cook for several minutes, or until they are tender and the sauce has been reduced slightly. Remove from heat and stir in mint. Taste and adjust seasoning with salt and pepper to taste. Spoon the sauce over the turkey. Serves 2. 259 calories per serving. Nice way to season lean turkey cutlets.