4 turkey breast cutlets, about 4-6 oz. each
Salt and freshly ground pepper to taste
Butter and olive oil for sautéing
2/3 cup dry white wine
1/4 cup shallots, finely diced
1 cup whipping cream
2 tablespoons Dijon mustard
Parsley, tomato wedges and Romano cheese for garnish
In large skillet, heat butter and olive oil over medium high heat.
Season cutlets and sauté until golden brown on each side and cooked. They cook very quickly.
Remove from skillet and set aside in warm place.
Turn heat to medium and deglaze skillet with wine. Reduce by half.
Add shallots and cream and reduce until thickened.
Whisk mustard into the sauce.
Pour any juices that have accumulated on the plate from the chicken.
Heat until hot but don’t let sauce boil.
Place cutlets on platter and nap with sauce.
Sprinkle with parsley and cheese.
Place tomato wedges around cutlets.
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