Turkey with Mushroom and Tarragon sauce

Turkey With Mushroom And Tarragon Sauce

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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.


★★★★★ 1 vote

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

How to Make Turkey with Mushroom and Tarragon sauce


  1. Dry the turkey cutlets with paper toweling. Cut into 3x1 inch strips.
  2. 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.
  3. 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.
  4. 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.
  5. Lower heat to very low. Stir in lemon juice and tarragon. Return turkey to skillet. Cook 1 to 2 minutes until turkey is done.
  6. Notes:
    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.

Printable Recipe Card

About Turkey with Mushroom and Tarragon sauce

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

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