Instructions: (Serves 4)

1. Combine flour, salt and pepper and spread out on a plate.

2. Heat 1/2 tbl olive oil in a large, heavy skillet over medium high heat.

3. Dip 1/2 of turkey cutlets in flour, shake off excess and put in skillet. Saute until browned on one side. Turn and brown on other side. Remove to platter and keep warm.

4. Heat remaining 1/2 tbl olive oil in skillet and repeat step 3 with remaining turkey.

5. Lower heat to medium-low. Add butter. Add shallots and cook for 1 minute. Add mushrooms and stir. Cook for 4 minutes.

6. Add stock and stir. Bring to a boil.

7. Combine cornstarch with water. Add to skillet. Stir and cook until sauce is thickened. Add tarragon. Stir. Pour sauce over turkey cutlets and serve.

*I made this with 1 oz dried morels that I had. I rehydrated the morels in some hot water. Instead of using chicken stock, I used the mushroom soaking liquid. If you decide to use dried mushrooms, 1 oz dried equals 3 oz fresh. Morels lend a very strong woodsy flavor.

I think the recipe said it had 209 calories/serving and 7 grams of so it could be less. Im sure about the fat grams though.

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