Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry one? Among other things, a savory pan sauce.
Keywords
- Quick
- Sauces
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Cooking tools:
- Wooden spoon
- Skillet
- Stove
- Whisk
- Plate
- Spoon
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
- ground black pepper
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