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Turkey Cutlets with Creamy Country Mustard Sauce
4 teaspoons vegetable oil or unsalted butter
10 ounces white mushrooms
2 shallots, minced
1 garlic clove, minced
6 ounces turkey cutlets
½ cup brandy or medium-dry sherry
2 tablespoons whole grain mustard
2 tablespoons full or low fat sour cream
1 tablespoon chopped parsley (optional)
Heat 2 teaspoons of the oil over medium heat in the 11.5-inch skillet. Add the shallots, garlic, and ½ teaspoon salt and cook, stirring occasionally, until the shallots are translucent. Remove the mushroom mixture from the pan and set aside.
Heat the remaining oil over medium heat. Lightly season the turkey with salt. Add the cutlets to the pan and cook until browned. Turn the turkey and cook until browned on the second side. Remove the turkey from the pan and set aside.
Off heat, add the brandy to the pan; place over medium heat and stir in the mustard. Return the turkey to the pan; add the mushrooms. Cover and cook until the vapor seal forms.
Spin the lid then reduce the heat to low. Cook for 5 minutes. Transfer the turkey to dinner plates. Stir the sour cream into the sauce and heat until warmed through. (Do not boil or the sauce will curdle.) Season with salt and pepper and spoon sauce over turkey.