Sauteed Turkey Cutlet Grey Poupon - cooking recipe

Ingredients

2 tablespoons shallots, chopped
1/4 cup butter
2 tablespoons low sodium soy sauce
2 tablespoons balsamic vinegar
2 cups low sodium chicken broth
1/2 cup Dijon mustard
1/4 cup heavy cream
24 ounces turkey cutlets
1 medium red onion, sliced
6 sun-dried tomatoes, thinly sliced
1/3 cup seedless raisin, soaked in
1 tablespoon cognac, for 1 hour

Preparation

In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
Add soy sauce, vinegar and chicken broth; heat to a boil.
Reduce heat; simmer and reduce liquid by half.
Stir in mustard and heavy cream; heat through.
Remove from heat; keep warm.
In another skillet, over medium heat, brown turkey in 2 tablespoons butter on both sides, about 5 to 7 minutes; remove from skillet and keep warm.
In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins.
Cook for 2 minutes more.
To serve, top turkey cutlets with onion mixture and sauce.