- 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
- 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 turkey. Yield: 4 servings.
Originally published as Turkey in Cognac Cream Sauce in Taste of Home Christmas Annual Annual 2011, p86
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