Golden Turkey Cutlets with Tarragon Honey-Mustard Sauce

1. Preheat Oven

Start by adjusting your oven rack to the middle position and preheating your oven to 200 degrees.

2. Prepare and Cook Turkey Cutlets

Pat the turkey cutlets dry with paper towels and season them generously with salt and black pepper. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, add half of the turkey cutlets. Cook them for about 2 to 2.5 minutes on the first side until light golden brown, then flip and cook for an additional minute until the second side is opaque. Transfer these cutlets to an oven-safe platter, tent them with foil, and keep warm in the preheated oven. Repeat this process with the remaining oil and turkey cutlets.

3. Cook Shallot

After removing the turkey, add the minced shallot to the skillet. Cook the shallot over medium-low heat for about a minute until it softens.

4. Prepare Sauce Base

Stir in the dry white wine, chicken broth, and honey, then increase the heat to medium-high. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet to incorporate into the sauce. Allow this to reduce for about 10 minutes until it reaches roughly ¾ cup of liquid, adding any accumulated turkey juices after 8 minutes.

5. Finish Sauce

Once the liquid is reduced, remove the skillet from the heat. Whisk in the chilled butter pieces and Dijon mustard until the sauce is smooth and slightly thickened. Stir in the freshly chopped tarragon to finish the sauce with a burst of flavor.

6. Serve

To serve, spoon the tarragon honey-mustard sauce over the warm turkey cutlets. Enjoy the rich and balanced flavors of this delightful dish.