Turkey with Mushroom and Tarragon sauce
I like to serve it over rice or noodles.
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- 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
1Dry the turkey cutlets with paper toweling. Cut into 3x1 inch strips.
2Heat 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.
3Saute 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.
4In 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.
5Lower 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.