Pound cutlets until ½″ thick. Season with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add cutlets and cook 2-3 minutes per side or until browned. Remove from pan and set aside.
Add butter and garlic to the skillet and cook just until fragrant, about 30 seconds.
Add chicken broth, scraping up the brown bits in the pan. Add cream and dijon, then simmer until begins to thicken, about 10 minutes.
Add cutlets back to pan and simmer an additional 3-4 minutes or until turkey is cooked through and reaches 165°F. Stir in fresh tarragon and season with salt & pepper to taste.
Notes
If using dried tarragon, add it to the pan with the cream.
If the cutlets are thicker, pound to 1/2" thick. If they are thinner than 1/2", reduce cook time. Ensure turkey doesn't overcook.