Turkey Au Poivre With Creamy Pea Puree

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3/4 cup chicken broth, store-bought or homemade

2 cups frozen peas, thawed

4 scallions, 2 cut into large pieces, 2 thinly sliced

1 fresh jalapeno pepper

1 tablespoon dijon mustard

1/2 teaspoon salt

1 1/4 teaspoons black pepper

3/4 teaspoon white pepper

6 thin-cut turkey cutlets (scaloppini), 1 pound, halved crosswise

4 tablespoons flour

2 tablespoons olive oil

1/4 cup brandy

3 tablespoons sour cream

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