Stove-Top Turkey with Grainy Mustard Sauce
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.
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
- Season turkey with salt and pepper.
- In large skillet, heat oil over medium heat.
- Cook turkey about 3 minutes on each side or until browned.
- Add wine; cover and cook over medium low heat 8 to 10 minutes or until turkey is cooked through and wine has nearly evaporated.
- Remove turkey and keep warm. (If turkey is cooked before wine has evaporated, simmer wine until syrupy.)
- In small bowl, whisk together mustards and cornstarch.
- Add chicken broth and mustard mixture to pan; simmer, whisking, until slightly thickened.
- 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.