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 raisins , soaked in
  • 1 tablespoon cognac , for 1 hour

DIRECTIONS

  1. In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
  2. Add soy sauce, vinegar and chicken broth; heat to a boil.
  3. Reduce heat; simmer and reduce liquid by half.
  4. Stir in mustard and heavy cream; heat through.
  5. Remove from heat; keep warm.
  6. 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.
  7. In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins.
  8. Cook for 2 minutes more.
  9. To serve, top turkey cutlets with onion mixture and sauce.