Name: Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
Total time: 35 min
Ingredients: 1 large shallot , minced (about 3 tablespoons); 1 cup dry white wine; 1/2 cup chicken stock or canned low-sodium chicken broth; 2 teaspoons honey; 1 tablespoon Dijon mustard; 3 tablespoons unsalted butter , softened; 1 tablespoon chopped fresh tarragon leaves; Salt and ground black pepper

Why This Recipe Works

If turkey cutlets are incorrectly cooked, they will be dry and flavorless. To combat this result in our turkey cutlet recipe, we purchased cutlets of uniform thickness. We sautéed the uncoated cutlets in a preheated skillet with olive oil, browning them on only one side, and made a quick but flavorful sauce from the fond (the browned bits the cutlets leave behind in the pan).

Instructions

After transferring cutlets to warmed plate, set now-empty skillet over medium-low heat (do not clean skillet or discard any fat); add shallots and cook, stirring constantly, until softened, about 1 minute. Add wine, stock, and honey; increase heat to high and bring to boil, scraping skillet bottom with wooden spoon to loosen browned bits. Boil until liquid is reduced to about 1/3 cup, about 10 minutes, adding any accumulated turkey juices from plate after about 8 minutes. Off heat, whisk in mustard and butter until melted and sauce is slightly thickened. Stir in tarragon, season to taste with salt and pepper, spoon sauce over cutlets, and serve immediately.