Turkey Scaloppine Tarragon<R T>

* Exported from MasterCook *

Turkey Scaloppine Tarragon <R T>

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Eat-Lf Mailing List
Low Fat Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Oz Skinless Turkey Light Meat -- Slice Into Scaloppine
5 Tbsp All-Purpose Flour
1/2 Tsp Salt
1 1/2 Tbsp Olive Oil -- Divided
1 C Sliced Mushrooms
1/2 C Red Bell Pepper -- Cut In 1" Pcs
2 1/2 Cloves Garlic -- Crushed
3/4 C Nonfat Veg Chicken Broth, Low Sod
4 Tbsp Chopped Fresh Tarragon -- Or 1 Tsp Dried
1 Tsp Lemon Juice
1/4 Tsp Freshly Ground Black Pepper

In this recipe for Turkey Scaloppine Tarragon, tarragon combines with
turkey breast, mushrooms and red pepper to create a fast and
ultra-flavorful summer supper. The flavor is reminiscent of bearnaise
sauce, minus the high-fat butter and egg yolks. Just 24 percent of the
calories in this dish come from fat.

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.

Note: The turkey should be sliced about 1/4-inch thick. If it is too thick,
gently flatten each slice using a meat pounder or a heavy coffee mug.

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.)

© 1997 Fort Worth Star-Telegram


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