Tarragon-Mushroom Turkey Cutlets

• 2 tsp. olive oil
• 4 turkey-breast cutlets
• 1 shallot
• 1 package 4 ounces
• 13 c. dry white wine
• 1 can condensed cream of mushroom soup
• 1 tbsp. chopped fresh tarragon leaves
• 1/4 tsp. ground black pepper

1. In nonstick 10-inch skillet, heat oil over medium-high heat.
2. Add cutlets and cook 4 to 6 minutes or until they just lose their pink color throughout, turning over once; transfer to plate.
3. Reduce heat to medium.
4. Add shallot and mushrooms to skillet; cook 3 minutes or until browned and tender.
5. Add wine; boil 1 minute.
6. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling.
7. Return cutlets with any juices in plate to skillet; heat through, turning to coat.

olive oil, turkeybreast cutlets, shallot, white wine, condensed cream, tarragon, ground black pepper

Taken from www.delish.com/recipefinder/tarragon-mushroom-turkey-cutlets-988 (may not work)