Ingredients for Sauteed Turkey Cutlet Grey Poupon
- 2 large shallots, finely chopped
- 3 tablespoons butter
- Low Sodium Soy Sauce
- Balsamic Vinegar
- Low Sodium Chicken Broth
- Dijon Mustard
- ½ cup heavy cream
- Turkey Cutlets
- Red Onion
- Sun Dried Tomatoes
- Seedless Raisin
- Cognac
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How to Make Sauteed Turkey Cutlet Grey Poupon
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add 2 finely chopped shallots and cook until softened, about 3-5 minutes.
- Add 1 tablespoon soy sauce, 1 tablespoon white wine vinegar, and ½ cup chicken broth to the skillet.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer for 5-7 minutes, or until the liquid has reduced by half.
- Stir in 2 tablespoons Grey Poupon mustard and ½ cup heavy cream. Heat through, about 2 minutes, until slightly thickened.
- Remove the sauce from the heat and keep warm.
- In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Season 2 turkey cutlets (about 6 oz each) with salt and pepper.
- Sear the turkey cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and keep warm.
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add ½ cup finely chopped onion and cook until softened, about 3-5 minutes.
- Add ½ cup chopped tomatoes and ¼ cup drained raisins. Cook for 2 more minutes.
- To serve, spoon the onion and raisin mixture onto each turkey cutlet. Drizzle generously with the Grey Poupon sauce.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
28g
Fat
39g
Carbs
4g
