Fabulous within 30 minutes!
If you're in a real hurry, ditch the spinach.
Turkey Cutlets with Mustard Cream + Spinach
from "Fine Cooking" magazine - serves 4
1 1/2 pounds turkey breast cutlets 1/4 inch thick
kosher salt & freshly ground pepper
1/4 cup olive oil divided
2 tablespoons finely chopped shallots
1 teaspoon minced fesh garlic divided
3/4 cup chicken stock
1/4 cup heavy cream
1 tablespoon grainy mustard
10 ounces fresh spinach washed
2 tablespoons chopped parsley
1. Season the turkey with salt and pepper. Heat 2 Tbs. oil in a large skillet over medium-high heat. When its hot, brown the turkey (working in batches so the turkey is evenly spaced) until its cooked through, 1 to 2 minutes per side. Transfer the cooked turkey to a wide plate and cover loosely with foil.

2. Reduce the heat to low and add 1 Tbs. olive oil. Add the shallot and sauté, stirring frequently, until it softens slightly, about 3 minutes. Add 1/2 tsp. of the garlic and sauté, stirring another 30 seconds. Increase the heat to high, add the broth and cook until it reduces by half, about 5 minutes. Add the cream and mustard and cook 1 to 2 minutes, whisking until thickened. Season with salt and pepper to taste; set aside.

3. Heat the remaining 1 Tbs. oil in another large skillet over medium-high heat. Add the remaining 1/2 tsp. garlic. Sauté for 15 seconds, shaking the pan so the garlic doesn’t burn. Add the spinach and cover the pan. Cook, stirring occasionally, until the spinach wilts completely, about 2 minutes.

4. Serve immediately, putting some spinach in the middle of each plate, topped with a portion of the turkey, a spoonful of sauce, and a sprinkling of parsley, if using.