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Turkey Cutlets with Mustard Cream Sauce

kept byoskar

1-1/2 lb. turkey breast cutlets (about 10 pieces, each 1/4-inch thick)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large shallot, finely chopped (about 2 Tbs.)
1 tsp. minced fresh garlic (from about 2 small cloves)
3/4 cup homemade or low-salt canned chicken broth
1/4 cup heavy cream
1 Tbs. grainy mustard
10 oz. fresh spinach (about 6 cups), washed and stemmed
2 tsp. fresh lemon juice
2 Tbs. finely chopped fresh flat-leaf parsley (optional



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