Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets

Name: Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
Ingredients: 1 , large shallot, minced (about 3 tablespoons); 1 cup, dry white wine; 1/2 cup, chicken stock or canned low-sodium chicken broth; 2 teaspoons, honey; 1 tablespoon, Dijon mustard; 3 tablespoons, unsalted butter, softened; 1 tablespoon, chopped fresh tarragon leaves; , Salt and ground black pepper

Quick
Sauces

Appears in Cook's Illustrated March/April 2001

What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry one? Among other things, a savory pan sauce.

SERVES Makes about 2/3 cup, enough for 6 cutlets

TIME 35 minutes

Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets

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