Turkey Scaloppine With Apricot-Ginger Sauce

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (1/2-pound) turkey tenderloin, cut into strips
• 2 teaspoons vegetable oil
• Cooking spray
• 1 cup green bell pepper strips
• 2 tablespoons minced shallots
• 1 teaspoon minced peeled fresh ginger
• 2/3 cup apricot nectar
• 2/3 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped dried apricots
• 1 tablespoon currants
• 2 teaspoons brown sugar
• 2 teaspoons balsamic vinegar

Preparation

1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey mixture; stir-fry 3 minutes or until lightly browned. Remove from pan; keep warm.
2. Recoat pan with cooking spray; place over medium-high heat. Add bell pepper, shallots, and ginger; stir-fry 1 1/2 minutes. Add nectar and remaining 5 ingredients; bring to a boil. Cook over medium heat 3 minutes or until slightly thick. Add turkey; cook 1 minute or until thoroughly heated.