This sweet-and-sour sauce with chunks of dried apricot and flecks of mint is a nice way to season lean turkey or chicken cutlets.
2 tablespoons unbleached white flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 pound turkey cutlets
2 teaspoons vegetable oil
1 1/2 tablespoon shallots, or onion, minced
1 1/2 teaspoon fresh ginger, peeled, minced
1/3 cup apricot nectar, or peach nectar
1/3 cup low-sodium chicken broth
1 tablespoon cider vinegar, or wine vinegar
1/2 teaspoon brown sugar
1 tablespoon dried apricots, chopped
1 tablespoon currants
1 teaspoon chopped fresh mint
1. Combine flour, salt and pepper in a shallow dish. Dredge turkey lightly in the flour mixture.
2. Heat oil in a nonstick skillet over medium-high heat. Add turkey and fry for 2 to 3 minutes per side, or until golden on the outside and no longer pink inside. Transfer to plates and keep warm.
3. Add shallots (or onion) and ginger to the skillet and cook, stirring, for 10 to 20 seconds. Add nectar, chicken broth, 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.
4. Remove from heat and stir in mint. Taste and adjust seasonings with salt and pepper to taste. Spoon the sauce over the turkey cutlets.
(based on individual servings)
Total Fat: 6 g
Cholesterol: 71 mg
Sodium: 518 mg
Carbohydrates: 21 g
Protein: 30 g
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