Turkey In Cognac Cream Sauce

• 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

1. Sprinkle turkey with 1/4 teaspoon salt and pepper; press on mustard seeds. In a
2. 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.
3. 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.

turkey breast cutlets, salt, ground pepper, mustard seeds, olive oil, mushrooms, shallot, garlic, chicken broth, cognac, tomato, cream, fresh basil

Taken from www.tasteofhome.com/recipes/turkey-in-cognac-cream-sauce/ (may not work)