Tender turkey cutlets simmered in a silky white wine sauce, perfect for a comforting dinner.
4 turkey cutlets
Salt and pepper, to taste
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken broth
1/4 cup heavy cream
2 tablespoons butter
Fresh parsley, chopped for garnish
Season turkey cutlets with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Cook turkey cutlets until golden brown and cooked through, about 4 minutes per side. Remove and set aside.
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
Pour in white wine and chicken broth, scraping up any browned bits from the pan.
Simmer until the liquid reduces by half.
Stir in heavy cream and butter until the sauce thickens slightly.
Return turkey cutlets to the pan, spooning sauce over them to warm through.
Garnish with chopped parsley and serve immediately.