8 pieces turkey cutlets (about 3 oz. each)
1 tablespoon oil
2/3 cup currant jelly
1/2 cup heavy cream
1 cup turkey or chicken stock
1/4 cup dried cranberries
3 teaspoons prepared horseradish
1 1/2 teaspoons Dijon mustard
salt and pepper, to taste
2 tablespoons minced chives
Pound turkey cutlets to 1/4 inch thick.
Heat oil in a large saute pan over medium-high heat and add turkey cutlets in a single layer. Cook briefly on each side, just until cooked through.
Sauce: In a small saucepan, heat the currant jelly, cream, turkey or chicken stock, and dried cranberries and cook until thickened and syrupy. Then add the horseradish and mustard and season to taste with salt and pepper. Pour over turkey slices, garnish with minced chives and serve. YIELD: 4 servings
**You can freeze this - after cooking turkey and sauce, let cool, put turkey in container and pour sauce over. Cover and store in freezer. When ready to eat, thaw and re-heat.
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