Step 1: In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
Step 2: Add soy sauce, vinegar and chicken broth; heat to a boil.
Step 3: Reduce heat; simmer and reduce liquid by half.
Step 4: Stir in mustard and heavy cream; heat through.
Step 5: Remove from heat; keep warm.
Step 6: In another skillet, over medium heat, brown turkey in 2 tablespoons butter on both sides, about 5 to 7 minutes; remove from skillet and keep warm.
Step 7: In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins. Cook for 2 minutes more.
Step 8: To serve, top turkey cutlets with onion mixture and sauce.
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