Turkey Scaloppine With Apricot-Ginger Sauce

• 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

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.

flour, salt, black pepper, turkey tenderloin, vegetable oil, cooking spray, green bell pepper, shallots, fresh ginger, apricot nectar, chicken broth, apricots, currants, brown sugar, balsamic vinegar

Taken from www.myrecipes.com/recipe/turkey-scaloppine-with-apricot-ginger-sauce (may not work)