turkey cutlets with mustard wine sauce

Most grocery stores carry turkey cutlets, which are slightly larger than chicken breasts. Cutting them in half and pounding them thin makes for a fast-cooking dinner for four.

serves 4

2 boneless, skinless turkey breast cutlets
1 large shallot, peeled and thinly sliced
1 tbsp dijon mustard
1 cup white wine
1 tbsp fresh (or 1 tsp dried) tarragon, finely chopped
2 tbsp butter
1 tbsp olive oil
1 tbsp flour

Cut turkey cutlets in half, and place each piece between two pieces of plastic wrap. Using a rolling pin or unopened wine bottle, firmly pound each piece of turkey until 1/2 inch thickness.
Season each side with salt and pepper. Heat oil in a large sautee pan over medium-high heat. Brown turkey on each side, about 2 minutes each side (turkey will not be cooked through). Remove turkey from pan and set aside.

Reduce heat to medium high. Add butter to pan, adding shallots when melted, and cook for 5-6 minutes or until translucent. Do not brown shallots. Sprinkle flour into pan and cook for 2-3 minutes. Add wine, mustard, and tarragon and stir to combine. Bring to a boil, then reduce heat to medium. Add turkey back to pan and simmer for another 5-7 minutes, or until turkey is cooked through. Serve turkey with sauce spooned over top.