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Turkey in Cognac Cream Sauce

I found this recipe in a magazine and over the years have adjusted it to suit my family's taste. It is special enough for company and easy enough for a weeknight meal.—Virginia Anthony, Jacksonville, Florida

4 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

1 package (17.6 ounces) turkey breast cutlets
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
2 tablespoons mustard seeds, crushed
4-1/2 teaspoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
1 shallot, finely chopped
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
3 tablespoons Cognac or 3 tablespoons brandy
1 plum tomato, seeded and chopped
1/4 cup half-and-half cream
4-1/2 teaspoons minced fresh basil

Directions

Sprinkle turkey with 1/4 teaspoon salt and pepper; press on mustard
seeds. In a large nonstick skillet over medium heat, cook turkey in
3 teaspoons oil in batches for 2-3 minutes on each side or until no
longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and shallot in remaining oil
until tender. Add garlic; cook 1 minute longer. Remove from the
heat; stir in broth and Cognac, stirring to loosen browned bits from
pan. Add tomato and cream. Bring to a boil; cook until liquid is
reduced by half. Stir in basil and remaining salt. Serve with

2 of 2

Turkey in Cognac Cream Sauce (continued)

Directions (continued)

turkey. Yield: 4 servings.

Nutrition Facts: 4 ounces cooked turkey with 1/3 cup sauce equals 260 calories, 9 g fat (2 g saturated fat), 85 mg cholesterol, 341 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.