6 turkey cutlets (1 lb.)
1/2 c. unbleached white flour
1 tsp. tarragon
1/4 tsp. salt (optional)
1/4 tsp. freshly ground pepper
3 tbsp. butter
1 tbsp. olive oil
1/2 c. minced onion
1 c. sliced mushrooms
2/3 c. dry white wine or vermouth
2 c. seedless grapes

Preheat oven to 375 degrees. Flatten turkey cutlets between 2 sheets of waxed paper. Combine flour, tarragon, (salt), and pepper and place on plate. Dredge cutlets in flour, coating evenly. Melt butter and olive oil in large skillet. Brown cutlets (they brown quickly), adding more butter if needed.

Remove cutlets with slotted spoon. Place in shallow baking pan. Saute onions and mushrooms in skillet until tender. Add wine and heat to boiling. Pour over cutlets. Cover with foil. Bake in oven - 10 minutes. Add grapes and bake for only 5 minutes more.