Prep 25 mins
Cook 1 hr
From Chef Pierre Pollin, Le Titi de Paris, Arlington Heights, IL
- 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
- In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
- Add soy sauce, vinegar and chicken broth; heat to a boil.
- Reduce heat; simmer and reduce liquid by half.
- Stir in mustard and heavy cream; heat through.
- Remove from heat; keep warm.
- 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.
- In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins.
- Cook for 2 minutes more.
- To serve, top turkey cutlets with onion mixture and sauce.
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.