Turkey scaloppine tarragon <r t>

4 Servings

Ingredients

Quantity Ingredient
12 ounces Skinless Turkey Light Meat, Slice Into Scaloppine
5 tablespoons All-Purpose Flour
½ teaspoon Salt
1½ tablespoon Olive Oil, Divided
1 cup Sliced Mushrooms
½ cup Red Bell Pepper, Cut In 1\" Pcs
2½ Cloves Garlic, Crushed
¾ cup Nonfat Veg Chicken Broth, Low Sod
4 tablespoons Chopped Fresh Tarragon, Or 1 Tsp Dried
1 teaspoon Lemon Juice
¼ teaspoon Freshly Ground Black Pepper

Directions

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 ¼-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 ½ 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, 6⅘ grams (24 percent of calories from fat); protein, 30 grams; carbohydrate, 19 grams; cholesterol, 71 milligrams; sodium, 438 milligrams.) © 1997 Fort Worth Star-Telegram Posted to Digest eat-lf.v097.n169 by Reggie Dwork <reggie@...> on Jul 05, 1997

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