Pan-Roasted Turkey in Bourbon-Mustard SauceTurkey Cutlet
8 Ounces TURKEY CUTLET, gently pounded to an even thickness
1 Ounce olive oil
2 shallots, cut in half
1/2 Cup seedless red grapes, roasted with balsamic vinegar until just cooked
1 Ounce bourbon
2 Tablespoons Dijon mustard
1 Sprig fresh tarragon
2 Ounces TURKEY STOCK
In an ovenproof skillet, brown turkey cutlet in hot oil. Add shallots and grapes. Place the pan in a preheated 325 degree F oven.
When cutlet is done, remove cutlet from skillet and hold warm. Return skillet to stove top, add bourbon (which will flame), mustard, tarragon and stock, mixing all together.
Simmer to reduce, approximately 1 minute.