CBS12 IN THE KITCHEN: Turkey Chardonnay

Posted by Scott T. Smith
TURKEY CHARDONNAY

1lb Turkey Cutlets
1 teaspoon Salt
Pinch pepper
1 cup all purpose flour
2 tablespoons olive oil
2 tablespoons butter
2 shallots, minced
1 cup Chardonnay
1 cup chicken broth
1teaspoon minced thyme
1teaspoon minced sage

Heat a large shallow skillet. When hot, but not smoking, add olive oil and butter.
Season turkey cutlets with salt and pepper.
Dredge cutlets in the flour and sauté in hot pan until brown on both sides.
Remove to a platter and cook remaining cutlets and remove when brown.
Add shallots to the pan and cook slightly until soft and transparent.
Carefully, add the chardonnay to pan . Allow alcohol to cook off.
Add the chicken broth and cook until liquid is reduced by half.
Add the turkey back into the pan with fresh herbs.
Coat and continue cooking turkey until cooked through, about 5 minutes.
Check for seasoning, add salt and pepper to taste.
Ready!
Serve with some green beans and roasted sweet potatoes slices and good to go.CBS12 IN THE KITCHEN: Turkey Chardonnay

Friday, November 16 2012, 09:38 AM EST