Sauteed Turkey Cutlet Grey Poupon

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

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.

shallots, butter, soy sauce, balsamic vinegar, chicken broth, dijon mustard, heavy cream, turkey cutlets, red onion, tomatoes, seedless raisin, cognac

Taken from www.food.com/recipe/sauteed-turkey-cutlet-grey-poupon-254820 (may not work)