Turkey in Cognac Cream Sauce Recipe

Turkey in Cognac Cream Sauce Recipe
Turkey in Cognac Cream Sauce Recipe photo by Taste of Home
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Turkey in Cognac Cream Sauce Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 turkey. Yield: 4 servings.
Originally published as Turkey in Cognac Cream Sauce in Taste of Home Christmas Annual Annual 2011, p86

Nutritional Facts

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

  • 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
  1. 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.
  2. 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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