Turkey Cutlets With Tarragon And Mushroom

• 2 teaspoons olive oil
• 4 turkey cutlets
• 1 shallot, finely chopped
• 1 (4 ounce) package assorted sliced wild mushrooms
• 1/3 cup dry white wine
• 1 (15 -19 ounce) can condensed cream of mushroom soup
• 1 tablespoon chopped fresh tarragon leaves
• 1/4 teaspoon ground black pepper

1. In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
2. Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.

olive oil, turkey cutlets, shallot, wild mushrooms, white wine, condensed cream, tarragon, ground black pepper

Taken from www.food.com/recipe/turkey-cutlets-with-tarragon-and-mushroom-233301 (may not work)