The growing popularity of turkey makes this dish easily accessible. Any grocery store worth its' salt carries packaged fresh turkey cutlets. Which are basically flattened thick breast slices. They work great here. If you have to, you can pound chicken breasts flat instead.
4 Turkey Cutlets
1 medium onion, chopped
3 slices of bacon, chopped
approx. 20 pearl onions
3 Garlic cloves, sliced into rounds
¼ cup dry sherry
½ cup chicken broth
2 teaspoons Worcestershire sauce
1 Teaspoon dried thyme
Salt and Pepper
1. Season the turkey breasts with salt and pepper.
2. In a saucepan of boiling salted water, boil the pearl onions five minutes. Transfer to a boil, drain, cool and then peel the skins off.
3. In a skillet, cook the bacon over medium high heat until crisp. Remove and drain.
4. In the skillet with the bacon fat removed, melt 2 tablespoons of butter over medium heat.
5. Add the chopped onion and garlic and sauté for approx 3 -5 minutes, until soft.
6. Add the broth, wine Worcestershire, thyme and salt and pepper to taste. Simmer for 3 minutes.
7. Add the turkey, bacon and pearl onions, cover the turkey with the liquid and simmer (liquid should be modestly bubbling at about med-low heat) with the pan covered for approx 7 minutes, until the turkey is cooked through but not overdone.
8. Serve with sauce and proper side dish (potatoes, stuffing, rice all are excellent)