TURKEY CUTLETS WITH BALSAMIC PEARS
Pears cooked in balsamic vinegar and chicken broth add a rich sweet-and-savory note to this quick meal with turkey cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
- Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.
Nutrition Facts : Calories 333 g, Fat 9 g, Fiber 2 g, Protein 33 g, SaturatedFat 6 g
TARRAGON-LEMON TURKEY BREAST
If you enjoy the flavors of tarragon and lemon pepper, consider this wet rub from our very own Test Kitchen professionals. It's perfect for turkey or even chicken.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Mix first 4 ingredients. With fingers, carefully loosen skin from turkey breast; rub half the herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining mixture., Place turkey on a rack in a roasting pan. Roast until a thermometer reads 170°, 1-3/4 to 2 hours. Remove from oven; tent with foil. Let stand 15 minutes. Remove and discard turkey skin and toothpicks before carving.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 139mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
TURKEY CUTLETS WITH TARRAGON AND WINE
Great recipe for turkey breast cutlets. I really like tarragon, and the combination of mushrooms, garlic, wine, and lemon really make eating this turkey a delight!
Provided by breezermom
Categories Turkey Breasts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
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 W/APPLES, ONIONS IN TARRAGON CREAM SAUCE RECIPE
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.
TURKEY CUTLETS WITH PEARS AND TARRAGON
Steps:
- 1. In 12-inch skillet, heat oil over high heat until hot. Sprinkle turkey cutlets with salt and pepper. Add cutlets to skillet and cook 3 to 4 minutes or until golden brown on both sides and they just lose their pink color throughout, turning over once. Transfer cutlets to plate.
- 2. To same skillet, add pears. Reduce heat to medium-high and cook pears about 3 minutes or until browned, turning occasionally. Add broth, cherries, Dijon, and tarragon to skillet. Increase heat to high and cook 4 to 5 minutes or until sauce thickens slightly and pears are tender, stirring occasionally.
- 3. Meanwhile, in microwave oven, cook spinach in bag as label directs.
- 4. Return cutlets and any juices to skillet; heat through, spooning pear sauce over cutlets.
- 5. To serve, spoon spinach onto 4 dinner plates. Top with turkey, pears, and sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TURKEY CUTLETS WITH TARRAGON AND MUSHROOM
This is a lovely, quick recipe from a Good Housekeeping cookbook, with slight alterations to cook time/temp etc. It's extremely versatile; for instance, I had to use dried tarragon in place of fresh, and an onion in place of the shallot. It still came out great. Serve over noodles (but be aware that there is only enough sauce for two) and add garlic to your heart's content!
Provided by CorriePDX
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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