Instructions: After transferring cutlets to warmed plate, set now-empty skillet over medium-low heat (do not clean skillet or discard any fat); add shallot and cook, stirring constantly, until softened, about 1 minute. Add wine, stock, and honey; increase heat to high and bring to boil, scraping skillet bottom with wooden spoon to loosen browned bits. Boil until liquid is reduced to about 1/3 cup, about 10 minutes, adding any accumulated turkey juices from plate after about 8 minutes. Off heat, whisk in mustard and butter until melted and sauce is slightly thickened. Stir in tarragon, season to taste with salt and pepper, spoon sauce over cutlets, and serve immediately.

Makes about 2/3 cup, enough for 6 cutlets

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