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Turkey Scaloppine Tarragon

Turkey Scaloppine Tarragon is built on Skinless Turkey Light Meat, All Purpose Flour, Salt, Olive Oil, and Mushrooms. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   The recipe starts with thin slices of skinless turkey called scaloppine.

2. 2

   Ask for slices about a quarter-inch thick, cut against the grain.

3. 3

   If the slices are too thick, pound them gently with a meat pounder or coffee mug.

4. 4

   To minimize cleanup, pound the meat between two pieces of plastic wrap, then discard the plastic.

5. 5

   If you are growing herbs, be sure to plant French tarragon and avoid

6. 6

   Combine the flour and salt on a flat dish.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Remove from skillet and set aside.

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

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

16. 16

    The sauce will thicken slightly.

17. 17

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

18. 18

    � 1997 Fort Worth Star-Telegram