• Cut tenders in half lengthwise; cut out and remove white tendons. Cut strips into 1-inch pieces. Heat 2 tbsp oil in large sauté pan set over high heat; cook turkey, turning as needed, for 5 minutes or until well browned on all sides. Transfer to tray.
• Add remaining oil to pan; cook zucchini, turning once, for 5 minutes or until browned on both sides. Add to tray. Reduce heat to medium-low; stir onion and rosemary into pan. Cover and cook, stirring occasionally, for 5 minutes or until onion is caramelized. Add to tray.
• Add broth, 2 tbsp vinegar, 1/2 tsp salt, and pepper to pan; mix water with flour and stir into pan. Cook, whisking constantly, for 2 minutes or until thickened.
• Return turkey, zucchini and onion to pan; add apricots. Cover and reduce heat to simmer; cook for 5 minutes or until turkey is cooked through and no longer pink in center. Season with wine vinegar and salt to taste.

Tip: Just before serving, sprinkle this dish with pine nuts for extra flavor.

Recipe Provided by Chef Sharon Sanders