- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound turkey cutlets
- 1 tablespoon extra-virgin olive oil, divided
- 2 teaspoons unsalted butter
- 2 tablespoons minced shallots
- 12 ounces mixed mushrooms (shiitake, oyster, chanterelle, cepe, morel and/or button), stemmed, wiped and thinly sliced
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon arrowroot or cornstarch
- 1 tablespoon water
- 2 tablespoons chopped fresh tarragon
- 4 sprigs tarragon for garnish (optional)
- Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off excess.
- Heat 1 1/2 teaspoons oil in a large, heavy skillet over medium-high heat. Saute half of the turkey cutlets until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side. Transfer to a platter and keep warm. Repeat with the remaining turkey and oil.
- Place butter in the pan and reduce the heat to medium. Add shallots and saute until softened but not browned, about 1 minute. Add mushrooms and saute until tender, 4 to 5 minutes. Pour in broth and bring to a boil.
- Dissolve arrowroot or cornstarch in water in a small bowl. Add to the mushroom mixture and cook, stirring, until slightly thickened, about 1 minute. Stir in chopped or dried tarragon. Taste and adjust seasonings.
- Spoon the mushroom sauce over the turkey cutlets, garnish with tarragon sprigs and serve immediately.