1 tsp. butter
1 tsp. olive or vegetable oil
1/2 lb. turkey cutlets
1 tbsp. minced shallot or onion
1/4 tsp. minced pared ginger root
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. salt
1/8 tsp. white pepper

In 10 inch non-stick skillet heat butter and oil until butter is melted; add turkey and cook over high heat, turning once, until lightly browned and cooked through, 2-3 minutes on each side. Transfer turkey to serving platter; set aside and keep warm.

In small skillet combine shallot (or onion) and ginger root and saute over medium-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, 2-3 minutes. Add remaining ingredients and stir to combine; cook until fruits are plumped and heated through, 1-2 minutes. Pour fruit mixture over turkey.