Turkey Cutlets with Tarragon Cream
Prep Time
Serves
Cooking Mode
¼ cup Compliments Unbleached Flour
salt and freshly ground pepper
1 pound turkey breast cutlets
1½ tbsp Sensations Extra Virgin 100% Olive Oil
¾ cup Compliments Chicken Broth
¼ cup dry white wine
1 tbsp minced Compliments Orgnaic Fresh Tarragon leaves
¼ cup Lucerne® Half and Half
1 tbsp Compliments Butter
¼ cup Compliments Unbleached Flour
salt and freshly ground pepper
1 pound turkey breast cutlets
1½ tbsp Sensations Extra Virgin 100% Olive Oil
¾ cup Compliments Chicken Broth
¼ cup dry white wine
1 tbsp minced Compliments Orgnaic Fresh Tarragon leaves
¼ cup Lucerne® Half and Half
1 tbsp Compliments Butter
Directions
1In a shallow bowl, stir together flour and salt and pepper to taste.
2Dip each turkey cutlet into flour mixture to coat both sides.
3Heat olive oil in a 12-inch nonstick frying pan over high heat. When pan is hot, add turkey in a single layer. Cook, turning once, until turkey is browned and no longer pink in center (cut to test), 2-3 minutes total.
4Transfer turkey to a serving platter; keep warm.
5Add broth, wine, and tarragon to pan and bring to a boil over high heat.
6Boil, whisking often, until mixture is reduced to about 1/2 cup, 4-6 minutes.
7Add half and half and boil again until reduced to 1/2 cup, 2-3 more minutes. Remove from heat and whisk in butter until smooth. Pour sauce over turkey or serve it on the side.
Disclaimer
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Personal Note
Personal Note