Sautéed turkey breast cutlets served with a tangy mustard pan sauce made with white wine, chicken broth and a two types of mustard, grainy-style and Dijon.

Stove-Top Turkey with Grainy Mustard Sauce

2 packages Honeysuckle White® Boneless Skinless Turkey Breast Cutlets (about 2 1/2 pounds)
Salt and black pepper
2 teaspoons olive or vegetable oil
1/3 cup white wine
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 teaspoon cornstarch
1/3 cup low-sodium chicken broth
1 tablespoon chopped chives

1. Season turkey with salt and pepper.
2. In large skillet, heat oil over medium heat.
3. Cook turkey about 3 minutes on each side or until browned.
4. Add wine; cover and cook over medium low heat 8 to 10 minutes or until turkey is cooked through and wine has nearly evaporated.
5. Remove turkey and keep warm. (If turkey is cooked before wine has evaporated, simmer wine until syrupy.)
6. In small bowl, whisk together mustards and cornstarch.
7. Add chicken broth and mustard mixture to pan; simmer, whisking, until slightly thickened.
8. Slice turkey and place on platter or individual plates; spoon sauce over and sprinkle with chives.

Makes 6 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.