Turkey cutlets with potatoes and Boursin

Another 'made while in France' recipe.  This one is good, but not great.  As we ate it, my friend's husband pointed out that it probably should have had a little bit of sugar to balance out the acidity of the tomatoes, and I wholeheartedly agree.  Thus, if anyone chooses to attempt this, I advise adding perhaps a 1/2 tsp or so of sugar.  Without the sugar, I would give it 7.5/10.

Link to original recipe (in French): https://www.marmiton.org/recettes/recette_escalopes-de-dinde-au-boursin_10965.aspx

Ingredients:

4 large yellow potatoes, cut in large chunks
4 escalopes de dinde (500g~1 lb. of turkey cutlets)
1 small can peeled tomatoes
20 cl (~6.5oz) crème fraîche (I am not sure if I added quite this much, as I didn't measure)
2 cloves garlic, minced
1/2 tsp (?) dried thyme
salt and pepper, to taste
*1/2 tsp. sugar (see intro notes)
1 whole garlic and herbs Boursin cheese
~1/2 tsp. flour (to thicken the sauce--optional)

Directions:

1. Place potatoes in a microwave-safe dish and microwave on HI for 8 min.

2. In a large skillet over medium heat, add potatoes along with all ingredients except the Boursin and flour.  Break the tomatoes up with a spoon and stir everything together.  Bring to a simmer, then lower heat to keep at a simmer.  Cover skillet and let simmer for 25 min.

3. Add the Boursin and flour, stirring in until melted/combined.  Cover again and let cook for additional 5 min.  Serve up and enjoy!