4 (5 to 6 oz) TURKEY CUTLETS
As needed salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp unsalted butter
1 Large shallot, chopped fine
1/2 c dry vermouth
3/4 c heavy cream
4-5 Plum tomatoes, coarsely chopped
2 tbsp finely chopped fresh tarragon
1 Small chicken bouillon cube
As needed mashed potatoes
Pat turkey cutlets dry and season with salt and pepper.
Heat oil and butter in a 12-inch heavy skillet over medium-high heat until the foam subsides. Working in two batches, brown the turkey on both sides until golden, about 3 to 4 minutes per batch. Transfer turkey to a plate and keep warm.
Add shallot to the skillet and sauté, stirring frequently, until soft, about 1 minute.
Add dry vermouth and deglaze the pan by simmering, scraping up the browned bits. Simmer until reduced by half. Reduce heat.
Stir in cream, tomatoes, tarragon and bouillon cube. Simmer, stirring until tomatoes soften and sauce begins to thicken, about 3-4 minutes. Season with salt and pepper.
Return turkey cutlets, with accumulated juices, to the skillet. Simmer until cooked through to an internal temperature of 165 degrees F.
Serve with mashed potatoes.