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Turkey in Cognac Cream Sauce

 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.


  • 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.

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Turkey in Cognac Cream Sauce (continued)

Nutritional 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.