TURKEY IN COGNAC CREAM SAUCE

Turkey in Cognac Cream Sauce image

I found this recipe in a magazine and over the years have adjusted it to suit my family's taste. It is special enough for company and easy enough for a weeknight meal.-Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 package (17.6 ounces) turkey breast cutlets
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
2 tablespoons mustard seeds, crushed
4-1/2 teaspoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
1 shallot, finely chopped
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
3 tablespoons Cognac or 3 tablespoons brandy
1 plum tomato, seeded and chopped
1/4 cup half-and-half cream
4-1/2 teaspoons minced fresh basil

Steps:

Sprinkle turkey with 1/4 teaspoon salt and pepper; press on mustard seeds. In a large nonstick skillet over medium heat, cook turkey in 3 teaspoons oil in batches for 2-3 minutes on each side or until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in broth and Cognac, stirring to loosen browned bits from pan. Add tomato and cream. Bring to a boil; cook until liquid is reduced by half. Stir in basil and remaining salt. Serve with turkey.

Nutrition Facts : Calories 260 calories, Fat 9g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 341mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges