Turkey Cutlets With Dijon Cider Sauce

• 3 tablespoons all-purpose flour
• 12 teaspoon dried thyme
• 12 teaspoon dried marjoram
• 12 teaspoon salt
• 12 teaspoon ground pepper
• 1 pinch cayenne
• 1 lb skinless turkey breast
• 3 teaspoons olive oil
• 1 large shallot, minced
• 1 cup apple cider or 1 cup unsweetened apple juice
• 2 tablespoons Dijon mustard

1. In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp.
2. salt, 1/2 tsp.
3. pepper and cayenne.
4. Dredge turkey lightly in flour mixture.
5. Discard any remaining flour mixture.
6. In a large skillet, heat 1 tsp.
7. oil over med-high heat.
8. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.
9. Transfer to a plate and tent with foil to keep warm.
10. Saute remaining turkey in another 1 tsp.
11. oil; add to previous batch.
12. Add remaining 1 tsp.
13. oil to the skillet.
14. Add shallot and cook, stirring, until softened, about 1 minute.
15. Add cider (or juice) and mustard.
16. Bring to a boil, scraping up any browned bits.
17. Cook until liquid is reduced by half, about 4 minutes.
18. Stir in any accumulated juices from the turkey.
19. Season with salt and pepper.
20. Arrange turkey on plate and spoon sauce over.
21. Serve immediately.

allpurpose, thyme, marjoram, salt, ground pepper, cayenne, turkey breast, olive oil, shallot, apple cider, mustard

Taken from www.food.com/recipe/turkey-cutlets-with-dijon-cider-sauce-41458 (may not work)