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Recipe: April Fresh Tarragon Turkey
Similar Categories: April, Fresh, Tarragon, Turkey
4 servings
1 tablespoon olive oil
1 (16-ounce) package Turkey Breast Cutlets, thin sliced
Salt and freshly ground pepper
1/2 cup chicken stock
1 cup heavy cream
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh tarragon
8 to 10 cherry tomatoes, halved
In a large skillet, heat the olive oil over medium heat. Season cutlets with
salt and pepper. Saute each side of turkey cutlets until lightly browned,
for about 6 to 7 minutes per side. Place the turkey cutlets on a platter and
cover with foil. Add chicken stock and cream to pan; increase heat and bring
to a boil. Add the peas and tarragon and reduce by half. Combine the tomato
halves and reserved turkey with any accumulated juices and heat through.
1 tablespoon olive oil
1 (16-ounce) package Turkey Breast Cutlets, thin sliced
Salt and freshly ground pepper
1/2 cup chicken stock
1 cup heavy cream
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh tarragon
8 to 10 cherry tomatoes, halved
In a large skillet, heat the olive oil over medium heat. Season cutlets with
salt and pepper. Saute each side of turkey cutlets until lightly browned,
for about 6 to 7 minutes per side. Place the turkey cutlets on a platter and
cover with foil. Add chicken stock and cream to pan; increase heat and bring
to a boil. Add the peas and tarragon and reduce by half. Combine the tomato
halves and reserved turkey with any accumulated juices and heat through.
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