Real Recipes From Real Home Cooks ®

turkey with mushroom and tarragon sauce

(1 rating)
Recipe by
Diane C.
Anytown, TX

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For turkey with mushroom and tarragon sauce

  • 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.