Turkey Breast Cutlets with Sherry Cream Sauce
1 lb. Sliced, turkey breast cutlets
2 Tbsp all-purpose flour
½ Tsp salt
¼ Tsp freshly ground black pepper
4 Tbsp butter or margarine (divided)
½ cup almonds, (optional)
1/3 cup dry sherry
¼ cup whipping cream
1. Remove turkey breast from the package and rinse. Blot dry, using paper towels. Combine flour, salt, and pepper. Dust turkey slices with seasoned flour. Add 2 Tbsp butter in heavy skillet. Over medium-high heat, brown flour dusted turkey slices about 2 minutes on each side. Remove turkey from skillet, and transfer to warm platter.
2. Add remaining butter and almonds, if used, to the pan. Brown almonds over medium- high heat and turn almonds out onto the platter with turkey breasts. Add sherry to the pan. Bring to a boil and scrape pan to bring up browning. Add cream and boil 2 minutes. Pour sherry cream over turkey breast cutlets. Serve immediately.
Makes 4 servings