Turkey: Turkey w/ Mustard & Sage
Source of Recipe
fooddownunder.com
List of Ingredients
1/2 tsp olive oil -- or use cooking spray for this step
4 turkey cutlets - (4 oz ea) pounded 1/4" thick
1/4 tsp freshly-ground black pepper
1/4 cup dry white wine (or vermouth) plus
1/2 tbl dry white wine (or vermouth)
2 cup low-sodium chicken broth
1 1/2 tbl grainy mustard (coarse ground)
8 fresh sage leaves
1 tsp cornstarch (this is an off plan ingredient)Recipe
* Heat the oil in a large nonstick skillet (or use cooking spray for this step). Dust the turkey cutlets with pepper. Add cutlets to the skillet and cook over high heat, turning once, until nicely browned outside but still slightly pink inside, 1 to 2 minutes per side. Transfer to a platter and keep warm in a low oven, about 200 degrees.
* Add 1/4 cup of the wine or vermouth to the skillet. Cook over moderately-high heat until reduced by half, scraping up any browned bits and incorporating them into the liquid. Add the chicken stock and mustard and boil for 4 minutes. Add the sage leaves and cook until the liquid is reduced by half, about 4 minutes.
* In a small bowl, dissolve the cornstarch in the remaining 1/2 tablespoon wine and stir into the sauce. Bring sauce back to a boil until thickened and season with salt and pepper.
* Add the turkey and turn to coat with the sauce. Transfer the turkey to a platter and spoon the remaining sauce on top.
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