Turkey Cutlets With Tarragon and Mushroom
- Reviews 2
Ready In: 30 mins
Serves: 4
Ingredients
- 2 teaspoons olive oil
- 4 turkey cutlets
- 1 shallot, finely chopped
- 1 (4 ounce) package assorted 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
- 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.
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