Best Turkey Cutlets Wapples Onions In Tarragon Cream Sauce Recipes

Turkey Cutlets With Tarragon and Wine image

Provided by breezermom

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 large onion, thinly sliced
1 garlic clove, minced
1/4 cup butter, melted
1/2 lb fresh mushrooms, diced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs turkey breast cutlets
2 tablespoons vegetable oil
1 tablespoon dried tarragon
1/2 cup chablis (or other dry white wine)
3 tablespoons fresh lemon juice
2 tablespoons fresh parsley, finely chopped

Steps:

Saute the onion and garlic in the melted butter in a large skillet over medium heat, stirring constantly, until almost tender. Add mushrooms, and saute, stirring constantly, until tender. Remove the vegetables from the skillet with a slotted spoon, reserving the drippings in the skillet. Set the vegetables aside.
Combine flour, salt, and pepper; stir well. Dredge the turkey in the flour mixture. Add oil to the skillet. Brown the turkey in the drippings and oil 2 minutes on each side; sprinkle with tarragon just before turning. Pour the wind and lemon juice over the turkey.
Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done. Sprinkle with parsley and enjoy!

Turkey Cutlets with Springtime Vegetables image

Yield Makes 2 servings

Number Of Ingredients 9

8 ounces turkey cutlets or breast slices, cut crosswise into
1 1/2 teaspoons dried tarragon
2 tablespoons olive oil
1 cup thinly sliced leeks (white and pale green parts only)
3/4 cup peeled baby carrots (about 3 ounces), halved lengthwise
1 tablespoon all purpose flour
1 1/4 cups canned low-salt chicken broth
1/4 cup dry white wine
3/4 cup frozen petite peas

Steps:

Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.

Turkey Cutlets With Tarragon and Mushroom image

Provided by CorriePDX

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
4 turkey cutlets
1 shallot, finely chopped
1 (4 ounce) package assorted sliced wild mushrooms
1/3 cup dry white wine
1 (15 -19 ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh tarragon leaves
1/4 teaspoon ground black pepper

Steps:

In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.

Turkey Cutlets w/Apples, Onions in Tarragon Cream Sauce Recipe image

Provided by zboni

Number Of Ingredients 11

Steps:

Slice onions. Heat 1 tbsp. butter and 1 tbsp. oil in frying pan over medium heat. Add onions, ½ tsp. salt and ¼ tsp. pepper. Cook stirring occasionally, until golden (10-15 mins). Peel apples & slice. Add to onions and cook until soft and brown (10 mins) & remove. Heat remaining butter & oil in same pan over medium high heat. Sprinkle salt & pepper over cutlets and cook until golden, 1 minute per side. Remove & cover. Add juice & vinegar to pan and cook 1 minute scraping up browned bits from bottom of pan. Add cream, ½ tsp salt, ¼ tsp pepper and tarragon. Simmer 10 minutes. Add apples and warm thru. Mound on plate and place cutlet on top. Sprinkle with fresh parsley.