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Tarragon-Mushroom Turkey Cutlets

Source of Recipe


Good Housekeeping, September 2002






List of Ingredients



• 2 tsp olive oil
  
• 4 turkey breast cutlets (4 ounces each)
  
• 1 shallot, finely chopped
  
• 1 pkg. (4 ounces) assorted sliced wild mushrooms (gourmet blend)
  
• 1/3 cup dry white wine
  
• 1 (15- to 19-oz.) can condensed cream of mushroom soup
  
• 1 Tbsp chopped fresh tarragon leaves
  
• 1/4 tsp ground black pepper
  






Instructions



1. In nonstick 10-inch skillet, heat oil over medium-high heat. Add cutlets and cook 4 to 6 minutes, or until they just lose their pink color throughout, turning over once; transfer to plate.
   
   
2. Reduce heat to medium. Add shallot and mushrooms to skillet; cook 3 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper and 1/3 cup water; heat to boiling.
   
   
3. Return cutlets with any accumulated juices to skillet; heat through, turning to coat.
   
   Makes 4 main-dish servings.