Close Topic Options

Turkey Scaloppine Tarragon

Recipe name:
Turkey Scaloppine Tarragon

Recipe category:
Mexican

What are your thoughts about this delightful dish?

Recipe detials:

Ingredients
12	oz	turkey, skinless, light meat, slice into scaloppine
5	tablespoon	flour, all-purpose
1/2	teaspoon	salt
1 1/2	tablespoon	olive oil, divided
1	cup	mushrooms, sliced
1/2	cup	bell pepper, red, cut in 1 inch pieces
2 1/2	each	garlic, cloves, crushed
3/4	cup	broth, vegetable or chicken, low fat, low sodium
4	tablespoon	tarragon, fresh, chopped, or 1 tsp dried
1	teaspoon	lemon juice
1		pepper, freshly ground, to taste
Directions:
The recipe starts with thin slices of skinless turkey called scaloppine. Scaloppine are often sold already sliced in packages in supermarkets, but if you don't see them, ask the meat cutter to prepare them for you. Ask for slices about a quarter-inch thick, cut against the grain. If the slices are too thick, pound them gently with a meat pounder or coffee mug. To minimize cleanup, pound the meat between two pieces of plastic wrap, then discard the plastic. If you are growing herbs, be sure to plant French tarragon and avoid tarragon. tarragon grows faster and spreads quickly, but lacks the pungent flavor of true French tarragon. Combine the flour and salt on a flat dish. Dredge each slice of turkey in flour and shake off the excess; set aside. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the mushrooms, red pepper and garlic and cook, stirring often, until the vegetables are soft. Remove from skillet and set aside. Add the remaining 1/2 tablespoon of olive oil to the skillet. Add the turkey slices and saute over medium high heat until both sides are golden brown. Return the mushroom mixture to the skillet and stir in the chicken broth, tarragon, lemon juice and blackpepper. Bring the mixture to a boil and quickly reduce heat to low to maintain a gentle simmer. Cook for 5 to 7 minutes, watching to prevent the liquid from boiling away. The sauce will thicken slightly. There should be about 5 tablespoons of liquid left in the pan. Serve each scaloppine with some of the vegetables and sauce. On the side, serve cooked rice, noodles or pasta, such as bowties or orechiette. Makes 4 servings Nutritional information per serving: Calories, 253; fat, 6.8 grams (24 percent of calories from fat); protein, 30 grams; carbohydrate, 19 grams; cholesterol, 71 milligrams; sodium, 438 milligrams.)

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Turkey Scaloppine Tarragon

turkey scaloppine tarragon is strange but it turkey scaloppine tarragon could be elaborated ASAP for us to get carefully or move ahead with discussion.