Sauteed Turkey Cutlet Grey Poupon |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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From Chef Pierre Pollin, Le Titi de Paris, Arlington Heights, IL 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.
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