- 4
Ingredients
- 4 SERVINGS
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter
- 1 medium onion, chopped
- Four 6-ounce turkey cutlets
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chicken broth
- 3 tablespoons red wine vinegar
Preparation
Step 1
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened.
Push the onion to the side of the pan and add 1 more tablespoon of the butter.
Season the turkey with the salt and 1/2 teaspoon of the pepper and add to the pan.
Turn the heat up to medium-high and cook the turkey until browned on both sides, about 4 minutes total.
Transfer the turkey to a platter and cover loosely with aluminum foil.
Add the chicken broth, vinegar, and the remaining 1/2 teaspoon pepper to the pan with the onion.
Turn the heat up to high and simmer until the liquid is reduced by half, 5 to 7 minutes.
Reduce the heat to medium and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time.
Return the turkey, along with any accumulated juices, to the skillet and cook, turning occasionally, until cooked through, about 1 minute.