Pan-Roasted Turkey in Bourbon-Mustard SauceTurkey Cutlet
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.