A Food Pairing Friday first: Turkey! If you need a break from chicken, turkey can be a great alternative. This pan seared turkey cutlet with wine sauce recipe can be made with any dry white wine, such our Arquero Sauvignon Blanc. Shop Wines by Wives white wines here: http://bit.ly/WBWWhiteWines
- 1 small boneless, skinless turkey breast half (about 2 pounds)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 2 cups dry white wine, such as Sauvignon Blanc
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh parsley
- Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
- Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.
Recipe and photo from: Martha Stewart