How To make Turkey Scaloppine Tarragon
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 Mexican tarragon. Mexican 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.)
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INGREDIENTS: (2 servings)
2 large chicken breasts
5-6 cloves garlic (minced)
2 cloves garlic (crushed)
1 medium onion
1/2 cup chicken stock or water
1 tsp lime juice
1/2 cup heavy cream (sub fresh cream)
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1 tsp dried oregano
1 tsp dried parsley
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*1 chicken stock cube (if using water)
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FAQ:
• Why lime juice?
As wine is not used in this recipe, lime juice is added for acidity (sourness). Otherwise the sauce might seem too rich
• When to add salt to the sauce?
Add salt towards the end as stock/stock cubes have added salt. I did not find the need to add more salt
• What else can be added to the dish?
Mushrooms, broccoli, bacon, spinach and parmesan cheese can also be added for additional flavor
• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice, couscous or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well. Omit lime juice if using white wine
• The entire sauce needs to be cooked on low flame so as to prevent it from splitting
• Reduce the liquid before adding cream
• Add 1/4 cup parmesan cheese to add more flavor
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