Turkey Scallopine On Gingered Sweet Potato Puree With Sweet And Sour Onion Sauce

• 2 pounds sweet potatoes
• 1 1/2 tablespoons gingerroot juice
• 5 tablespoons unsalted butter
• 1 1/4 cups chicken stock
• 2 cups sliced onion (about 3/4 pound)
• 2 tablespoons red-wine vinegar
• 2 teaspoons brown sugar
• 1 tablespoon Dijon mustard
• 2 tablespoons vegetable oil
• 1 pound 1/4-inch thick turkey cutlets
• flour seasoned with salt, pepper, and dried thyme
• 1/2 cup Chardonnay

1. Preheat oven to 400 degrees and bake the sweet potatoes for one hour, or until very tender. Peel the potatoes, puree in a food processor, and stir in gingerroot juice, 3 tablespoons of butter, 1/4 cup of chicken stock, and salt and pepper to taste.
2. While the potatoes are baking, cook the onions in 2 tablespoons of butter, in a large skillet over moderately low heat, covered, for 15 minutes or until very soft. Continue to cook the onions, uncovered, over moderately high heat, stirring for 5 minutes or until lightly browned. Add remaining chicken stock, vinegar, sugar, and mustard; simmer until liquid is reduced by half. Add salt and pepper to taste.
3. Dredge the cutlets in the flour. In another large skillet, heat the oil over high heat and cook cutlets in batches, 1 minute per side. Deglaze the pan with wine and boil until reduced by half. Add onion mixture, cutlets, and salt and pepper to taste, and simmer for 2 minutes until turkey is just cooked through.
4. Mound a spoonful of sweet potato puree on a plate, arrange a few slices of the cutlets over half the mound and top with some of the sauce.

sweet potatoes, gingerroot juice, unsalted butter, chicken stock, onion, redwine vinegar, brown sugar, mustard, vegetable oil, turkey cutlets, flour

Taken from www.epicurious.com/recipes/member/views/turkey-scallopine-on-gingered-sweet-potato-puree-with-sweet-and-sour-onion-sauce-52302801 (may not work)