Fast, easy and delicious...turkey cutlets! Who knew???

This has to be one of my favorite dinners to make.  First of all, it tastes amazing.  Secondly, it is so quick and easy to make.  And, thirdly, it is healthy!  Sometimes it is hard to find turkey cutlets, so when I do, I usually buy 2-3 packages of them to freeze, just so I have them on hand. (If you do that, open each package and put a piece of wax paper or seran wrap in between each cutlet, and re-wrap.  Doing this will prevent them from falling apart, and they will be easier to separate when you thaw them out.)

So, without wasting any more of your time, here is what goes into this dinner:

1 package of turkey cutlets (I think there are 8 in a package)
Flour, salt and pepper in a dish to coat the cutlets
1 can of diced tomatoes
2 shallots, chopped
1/4 cup of white wine
1/4 cup chicken broth
Tarragon - about 1 1/2-2 Tbs
salt and pepper
1/4 cup Heavy cream (or you could use fat free or light cream)





Take the turkey cutlets, and dip them in the flour.  In a fry pan, drizzle a little olive oil  in, and brown the cutlets.  They only take about 2 minutes on each side, so you need to have the pan pretty hot.  Once they are done, set them in the casserole dish.

In the same pan, saute the chopped shallots for a few minutes.  Drain and add the chopped tomatoes and simmer.



Next, add your salt, pepper, and tarragon.  Pour in the white wine and simmer another couple of minutes. Now add your chicken broth.

I usually stop here and wait until the very end to add the cream, because if you cook it too long, it will begin to separate.

I cut up some fresh green beans and cook them just until they start to get tender.  Drain the water and add a little butter and the Bella mushrooms.  Turn off the heat and let them sit for just a bit.  The leftover heat in the pan will cook the mushrooms just right.

Now, back to the sauce.  Add the heavy cream and let simmer for maybe 5 more minutes just to thicken a bit.  If you use a fat-free creamer, you might need to add about 1 tsp of cornstarch mixed with a little water to thicken the sauce.  Spoon over the cutlets, and cover with foil.  I pop it into a 350 degree oven for about 10 minutes, just to give the sauce a chance to "mingle" with the turkey!

Dinner, in about 45 minutes.