Tender turkey cutlets are simmered in a simple dijon cream sauce. This dish is quick but packed with flavor.
Ingredients :
1 tablespoon olive oil
1 ½ pounds turkey cutlets
½ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Sauce
1 teaspoon butter
1 clove garlic minced
1 cup chicken broth
1 teaspoon cornstarch
⅓ cup heavy whipping cream 35%
1 tablespoon Dijon mustard
½ teaspoon dried basil
salt and pepper to taste
Directions :
Pound cutlets until ½″ thick. Season with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add cutlets and cook 2-3 minutes per side or until browned. Remove from the pan and set aside on a plate.
Add butter and garlic to the skillet and cook just until fragrant, about 30 seconds.
Add chicken broth, scraping up any brown bits in the bottom of the pan. Whisk cream, dijon, cornstarch and basil. Add to the skillet and simmer uncovered until the sauce begins to thicken, about 5-10 minutes.
Add turkey cutlets into the pan and simmer an additional 2-3 minutes or until turkey is cooked through and reaches 165°F. Stir in fresh tarragon and season with salt & pepper to taste.
