Turkey With Mushroom And Tarragon Sauce Recipe

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Turkey with Mushroom and Tarragon sauce

Diane C.


I found this recipe in a magazine many years ago. It is tasty and low in calories.
I like to serve it over rice or noodles.

pinch tips: How to Quarter a Chicken




15 Min


30 Min


Stove Top


1 lb
turkey breast, sliced (cutlets)
1 Tbsp
vegetable oil
8 oz
mushrooms, sliced
1/4 c
onion, finely chopped
1/2 c
dry white wine (optional)
3/4 c
beef broth, reduced sodium, refrigerated, with the fat removed from the top
3 Tbsp
all-purpose flour
1/4 tsp
1/4-1/2 tsp
2 tsp
lemon juice, fresh
1/4 tsp
tarragon, dried, crumbled

Directions Step-By-Step

Dry the turkey cutlets with paper toweling. Cut into 3x1 inch strips.
Heat oil in a large non-stick skillet over medium heat. Working in batches if necessary, panfry the turkey for 30 seconds a side. Remove to a plate and keep warm.
Saute mushrooms and onion in skillet over low heat for 3 minutes or until the mushrooms are soft. (you can add several TBS of water to prevent sticking if needed.) Add the wine.
In a 2 cup measuring glass, stir the flour into the beef broth until smooth. Pour into skillet and stir. Add salt and pepper. Bring to a boil. Lower heat and stir constantly until the mixture thickens slightly.
Lower heat to very low. Stir in lemon juice and tarragon. Return turkey to skillet. Cook 1 to 2 minutes until turkey is done.
I have used lemon juice concentrate instead of fresh lemon juice.
If you prefer, you can flatten the turkey with a mallet before you begin cooking.
If I'm not using wine, I add water or more broth to make up the volume.

About this Recipe

Course/Dish: Chicken, Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #low-calorie