Instructions: 1. In a pie plate, mix the mayonnaise, Dijon mustard , tarragon (roll the tarragon in your palms to release the oils first), and salt (if desired) and pepper. Coat the turkey cutlets with the mayonaise mixture. (If you have time, marinate the turkey in this mixture in a sealable plastic bag in the refrigerator for 1 hour.)

2. Lightly coat a nonstick skillet with no-stick vegetable oil spray. Heat the skillet on medium-high. Cook the turkey for about 7-8 minutes, turning once, until the cutlets or fillets are no longer pink in the thickest part.

NOTES : Tips: Instead of a mixture of mayonnaise and mustard, you can use Hellmans Dijonnaise, fat-free spread that is a tasty mustard sauce, to
cover the turkey fillets.

This was part of dinner tonight. Very good. I expect the flavor would come through if it marinaded for thr full hour (I had time to give it ten minutes, tops, this evening), but the flavor was great. It was a bit messy getting it from marinade to pan, but that was part of the fun. :-) Id eat it again.

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