TURKEY WITH MUSHROOM AND TARRAGON SAUCE

Turkey with Mushroom and Tarragon sauce image

Provided by Diane C.

Categories Turkey

Time 45m

Number Of Ingredients 11

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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 salt
1/4-1/2 tsp pepper
2 tsp lemon juice, fresh
1/4 tsp tarragon, dried, crumbled

Steps:

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.