MAKING

1 Holding a sharp knife parallel to the cutting board, split each turkey tenderloin horizontally in half.

2 Make 4 thinner tenderloins.

3 Cut each in half crosswise to make 8 pieces in all.

4 Between the sheets of waxed paper, put the turkey pieces.

5 Gently pound each piece to an inch-thick cutlet, using a meat mallet or side of a heavy saucer.

6 On the waxed paper, put some flour and use to coat the cutlets evenly.

7 In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil.

8 Saute 4 cutlets at a time, on medium heat until lightly browned on both sides.

9 Transfer to a serving platter and keep warm.

10 Repeat with the remaining cutlets, adding the remaining butter and oil.

11 Pour off the fat , reserving about 1 teaspoon from the skillet.

12 In the skillet, saute shallot, stirring, for about 30 seconds.

13 Add in the chicken broth, wine, cream, curry powder and pepper.

14 Cook, stirring constantly, over high heat until the sauce is thick.

15 Add in the apricot wedges and cook, stirring occasionally, just until apricots are hot, for about 1 minute.

16 Remove from the heat.

17 Gently pour the sauce over turkey cutlets.

SERVING

18 Serve immediately.