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Turkey Scaloppine Tarragon

This Turkey Scaloppine Tarragon recipe uses All Purpose Flour, Salt, Olive Oil Divided, Red Bell Pepper Cut In Pcs, and Garlic Crushed. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5 tbsp
• 1/2 tsp
• 1 1/2 tbsp
• 1/2 cup
• 2 1/2 clove
• 3/4 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine the flour and salt on a flat dish.

2. 2

   Dredge each slice of turkey in flour and shake off the excess; set aside.

3. 3

   Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat.

4. 4

   Add the mushrooms, red pepper and garlic and cook, stirring often, until the vegetables are soft.

5. 5

   Remove from skillet and set aside.

6. 6

   Add the remaining 1/2 tablespoon of olive oil to the skillet.

7. 7

   Add the turkey slices and saute over medium high heat until both sides are golden brown.

8. 8

   Return the mushroom mixture to the skillet and stir in the chicken broth, tarragon, lemon juice and blackpepper.

9. 9

   Bring the mixture to a boil and quickly reduce heat to low to maintain a gentle simmer.

10. 10

    Cook for 5 to 7 minutes, watching to prevent the liquid from boiling away.

11. 11

    The sauce will thicken slightly.

12. 12

    Serve each scaloppine with some of the vegetables and sauce. On the side, serve cooked rice, noodles or pasta, such as bowties or orechiette.