Recipe by juniperwoman
This is a lovely, quick recipe from a Good Housekeeping cookbook, with slight alterations to cook time/temp etc. It's extremely versatile; for instance, I had to use dried tarragon in place of fresh, and an onion in place of the shallot. It still came out great. Serve over noodles (but be aware that there is only enough sauce for two) and add garlic to your heart's content!
- 2 teaspoons olive oil
- 4 turkey cutlets
- 1 shallot, finely chopped
- 1 (4 ounce) packageassorted sliced wild mushrooms
- 1⁄3 cup dry white wine
- 1 (15 -19 ounce) can condensed cream of mushroom soup
- 1 tablespoon chopped fresh tarragon leaves
- 1⁄4 teaspoon ground black pepper
Directions See How It's Made
- In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
- Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.