Ingredients
- 8 Ounces TURKEY CUTLET, gently pounded to an even thickness
- 1 Ounce olive oil
- 2 shallots, cut in half
- 1/2 Cup seedless red grapes, roasted with balsamic vinegar until just cooked
- 1 Ounce bourbon
- 2 Tablespoons Dijon mustard
- 1 Sprig fresh tarragon
- 2 Ounces TURKEY STOCK
Description
Bakespace
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