|1||pkg. PERDUE® FIT & EASY® Boneless, Skinless Turkey Breasts, Thin Sliced|
|1||tablespoon olive oil|
|Salt and pepper|
|1/2||cup chicken broth|
|1/4||cup heavy cream|
|1/2||cup frozen peas, thawed|
|2||tablespoons fresh minced tarragon or dried tarragon|
|10||cherry tomatoes, halved|
In skillet, heat oil over medium heat. Season cutlets with salt and pepper. Sauté each side of cutlet until lightly browned, about 6-7 minutes per side. Place cutlets on platter and cover with foil.
Add chicken stock and cream to pan, increase heat and bring to a boil. Add peas and tarragon and reduce by half. Combine tomato halves and reserved cutlets with any accumulated juices and heat through.
Serve with buttered noodles or rice.