Turkey Cutlets in a creamy Brie sauce is still super festive but perhaps a little more budget friendly.

In a shallow bowl add the flour, salt, and pepper. Stir gently with a fork to combine.

Add 1 tbsp of butter to a large saute pan and melt over medium to high heat.

Pat the turkey cutlets dry, then dredge them in the flour mixture, shaking off the excess flour before adding them to the pan.

Saute the turkey cutlets about 3 minutes on each side, until they are golden brown. Remove from pan and reserve.

Add the remaining tablespoons of butter to the pan, once melted add the garlic and shallots. Saute for about 4 minutes.

Then add the wine to the pan and scrape up any brown bits from the pan. Let it simmer for a minute.

Then add in your chicken broth bring that to a simmer along with the sprig of rosemary. Simmer until it reduced down a little bit. About 5 minutes. Remove the rosemary.

Lower the heat and begin to add the cream a little bit at a time whisking gently to combine.

Then turn off off heat and add in the brie. Continue to whisk to help melt the brie into the sauce.

Then drizzle in the honey, whisk to combine. Add salt and pepper to taste.

Add the cutlets back to the pan, turn the heat on low and warm the cutlets and sauce. Serve immediately.