Turkey Cutlets in Tarragon White Wine

Total time: 25 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving.  This is served with a light tarragon sauce.

 Ingredients:

• 12oz (360gr) turkey cutlets
• 1 onion
• 1 tsp Dijon-style mustard
• 2 tsp tarragon
• 1/2 cup (4oz, 120ml) white wine
• 1/2 cup (4oz, 120gr) yogurt
• 1 tbs olive oil
• 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water

 Instructions:

• Chop onion.
• Heat oil in medium nonstick skillet.  Add onion and sauté about 5 minutes. 
• Move to the side and add turkey cutlets.  Lightly brown on each side, about 5 minutes. 
• Add tarragon, mustard and white wine, reduce heat and simmer, covered, 10 minutes.
• Dissolve cornstarch in water. 
• Remove turkey to small platter. 
• Increase heat under sauce.  Add cornstarch and stir until thickened and clear. 
• Add yogurt and stir. 
• Spoon sauce over turkey and serve..