Sauteed Turkey Cutlet Grey Poupon

Submitted by lazyme

"From Chef Pierre Pollin, Le Titi de Paris, Arlington Heights, IL"

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 tablespoons shallots, chopped
• 1⁄4 cup butter
• 2 tablespoons low sodium soy sauce
• 2 tablespoons balsamic vinegar
• 2 cups low sodium chicken broth
• 1⁄2 cup Dijon mustard
• 1⁄4 cup heavy cream
• 24 ounces turkey cutlets
• 1 medium red onion, sliced
• 6 sun-dried tomatoes, thinly sliced
• 1⁄3 cup seedless raisin, soaked in
• 1 tablespoon cognac, for 1 hour

directions

1. In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
2. Add soy sauce, vinegar and chicken broth; heat to a boil.
3. Reduce heat; simmer and reduce liquid by half.
4. Stir in mustard and heavy cream; heat through.
5. Remove from heat; keep warm.
6. In another skillet, over medium heat, brown turkey in 2 tablespoons butter on both sides, about 5 to 7 minutes; remove from skillet and keep warm.
7. In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins.
8. Cook for 2 minutes more.
9. To serve, top turkey cutlets with onion mixture and sauce.

Reviews

[tfortracey]

Loved this! There was WAY too much sauce for us, I would probably quarter it if I could. I used sour cream instead of heavy cream, because I didn't have any. I also soaked the raisins in brandy because we don't have cognac.