Sauteed Turkey Cutlet Grey Poupon

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From chef pierre pollin, le titi de paris, arlington heights, il

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Steps

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In skillet , over medium heat , cook shallots in 1 tablespoon butter until tender.

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Add soy sauce , vinegar and chicken broth.

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Heat to a boil.

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Reduce heat.

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Simmer and reduce liquid by half.

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Stir in mustard and heavy cream.

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Heat through.

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Remove from heat.

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Keep warm.

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In another skillet , over medium heat , brown turkey in 2 tablespoons butter on both sides , about 5 to 7 minutes.

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Remove from skillet and keep warm.

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In same skillet , cook onion in remaining butter until tender.

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Add tomatoes and drained raisins.

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Cook for 2 minutes more.

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To serve , top turkey cutlets with onion mixture and sauce.

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Ingredients

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shallots, butter, low sodium soy sauce, balsamic vinegar, low sodium chicken broth, dijon mustard, heavy cream, turkey cutlets, red onion, sun-dried tomatoes, seedless raisin, cognac