Turkey Cutlets With Tarragon And Mushroom - cooking recipe

Ingredients

2 teaspoons olive oil
4 turkey cutlets
1 shallot, finely chopped
1 (4 ounce) package assorted sliced wild mushrooms
1/3 cup dry white wine
1 (15 -19 ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh tarragon leaves
1/4 teaspoon ground black pepper

Preparation

In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.