Turkey in Cognac Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe in a magazine and over the years have adjusted it to suit my family's taste. It is special enough for company and easy enough for a weeknight meal.—Virginia Anthony, Jacksonville, Florida Ingredients:
1 package (17.6 ounces) turkey breast cutlets |
1/4 teaspoon plus 1/8 teaspoon salt, divided |
1/4 teaspoon coarsely ground pepper |
2 tablespoons mustard seeds, crushed |
4-1/2 teaspoons olive oil, divided |
1-1/2 cups sliced fresh mushrooms |
1 shallot, finely chopped |
1 garlic clove, minced |
1/3 cup reduced-sodium chicken broth |
3 tablespoons cognac or 3 tablespoons brandy |
1 plum tomato, seeded and chopped |
1/4 cup half-and-half cream |
4-1/2 teaspoons minced fresh basil |
Directions:
1. Sprinkle turkey with 1/4 teaspoon salt and pepper; press on mustard seeds. In a large nonstick skillet over medium heat, cook turkey in 3 teaspoons oil in batches for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
2. In the same skillet, saute mushrooms and shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in broth and Cognac, stirring to loosen browned bits from pan. Add tomato and cream. Bring to a boil; cook until liquid is reduced by half. Stir in basil and remaining salt. Serve with turkey. Yield: 4 servings.
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