Turkey Cutlets With Tarragon And Mushroom Recipes

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TURKEY CUTLETS WITH TARRAGON AND WINE



Turkey Cutlets With Tarragon and Wine image

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

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 MUSHROOM SAUCE RECIPE - (3.9/5)



Turkey Cutlets with Mushroom Sauce Recipe - (3.9/5) image

Provided by hanley89

Number Of Ingredients 15

1 pound Turkey Cutlets
1/4 cup flour
1 tsp paprika
1 tsp Kosher salt
1/4 tsp black pepper
2 tbsp olive oil
3 tbsp butter
8 ounces sliced white mushrooms
4 green onions , chopped
2 tbsp dry sherry
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary
2 tsp dried parsley
1/2 cup heavy cream

Steps:

  • 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles

TASTY TURKEY AND MUSHROOMS



Tasty Turkey and Mushrooms image

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

Steps:

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

LIGHT TURKEY CUTLETS STROGANOFF



Light Turkey Cutlets Stroganoff image

My husband, who's a real red-meat man, loves this lighter version of classic beef Stroganoff. I like to serve traditional egg noodles on the side. -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons butter, divided
2-1/2 cups quartered fresh mushrooms
1 large onion, chopped
3/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1-1/2 teaspoons minced fresh tarragon

Steps:

  • In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip cutlets in flour mixture to coat both sides; shake off excess. , Place a large nonstick skillet coated with cooking spray over medium heat. In batches, cook turkey in 1 tablespoon butter until meat is no longer pink, 2-3 minutes on each side. Remove from pan; keep warm. Wipe pan clean if necessary., In same skillet, heat remaining butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in broth and sherry. Bring to a boil; cook just until liquid is almost evaporated. Stir in sour cream, tarragon and the remaining salt and pepper; heat through (do not allow to boil). Serve with turkey.

Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

TURKEY WITH MUSHROOM AND TARRAGON SAUCE



Turkey with Mushroom and Tarragon sauce image

I found this recipe in a magazine many years ago. It is tasty and low in calories. I like to serve it over rice or noodles.

Provided by Diane C.

Categories     Turkey

Time 45m

Number Of Ingredients 11

1 lb turkey breast, sliced (cutlets)
1 Tbsp vegetable oil
8 oz mushrooms, sliced
1/4 c onion, finely chopped
1/2 c dry white wine (optional)
3/4 c beef broth, reduced sodium, refrigerated, with the fat removed from the top
3 Tbsp all-purpose flour
1/4 tsp salt
1/4-1/2 tsp pepper
2 tsp lemon juice, fresh
1/4 tsp tarragon, dried, crumbled

Steps:

  • 1. Dry the turkey cutlets with paper toweling. Cut into 3x1 inch strips.
  • 2. Heat oil in a large non-stick skillet over medium heat. Working in batches if necessary, panfry the turkey for 30 seconds a side. Remove to a plate and keep warm.
  • 3. Saute mushrooms and onion in skillet over low heat for 3 minutes or until the mushrooms are soft. (you can add several TBS of water to prevent sticking if needed.) Add the wine.
  • 4. In a 2 cup measuring glass, stir the flour into the beef broth until smooth. Pour into skillet and stir. Add salt and pepper. Bring to a boil. Lower heat and stir constantly until the mixture thickens slightly.
  • 5. Lower heat to very low. Stir in lemon juice and tarragon. Return turkey to skillet. Cook 1 to 2 minutes until turkey is done.
  • 6. Notes: I have used lemon juice concentrate instead of fresh lemon juice. If you prefer, you can flatten the turkey with a mallet before you begin cooking. If I'm not using wine, I add water or more broth to make up the volume.

TURKEY CUTLETS WITH TARRAGON AND MUSHROOM



Turkey Cutlets With Tarragon and Mushroom image

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

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 WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY



Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

6 slices marble rye bread
4 tablespoons softened butter, divided
2 1/2 pounds turkey breast cutlets
Salt and pepper
3 teaspoons poultry seasoning, divided, plus 1 teaspoon
4 tablespoons extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 quart turkey broth (recommended: College Inn brand) or chicken stock (recommended: Kitchen Basics) in a re-sealable paper box
1 pound mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
3 scallions, chopped
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
  • Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
  • Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY



Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy image

From the Great Big Food Show

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

6 slices marble rye bread
4 tablespoons softened butter, divided
2 1/2 pounds turkey breast cutlets
Salt and pepper
3 teaspoons poultry seasoning, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons flour
1 quart turkey broth (recommended: College Inn brand) or, chicken stock (recommended: Kitchen Basics in a re-sealable paper box)
1 pound button mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
1/2 red bell pepper, seeded and chopped
3 scallions, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped flat leaf parsley

Steps:

  • Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Switch oven to bake and preheat to 375 degrees F.
  • Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
  • Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions and herbs. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

EASY TURKEY CUTLETS WITH POTATOES AND MUSHROOMS



Easy Turkey Cutlets with Potatoes and Mushrooms image

Parmesan cheese helps brown the cutlets and keeps them moist during broiling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 9

1 pound red potatoes, cut into 1-inch pieces
1 1/2 pounds small white button mushrooms, stems trimmed
2 strips bacon (2 ounces), cut crosswise into 1/2-inch pieces
1/2 teaspoon dried sage
Coarse salt and ground pepper
8 turkey cutlets (3 to 4 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Grainy mustard, for serving

Steps:

  • Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), arrange potatoes and mushrooms in a single layer. Sprinkle with bacon, sage, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Broil, tossing every 5 to 6 minutes, until potatoes are tender and browned, 20 to 25 minutes. Transfer to a serving bowl (reserve sheet).
  • Place turkey cutlets on sheet; season with salt and pepper, and sprinkle with Parmesan, dividing evenly. Broil until cheese is golden and turkey is opaque throughout, 6 to 8 minutes.
  • Meanwhile, toss potatoes and mushrooms with parsley; season with salt and pepper. Keep warm.
  • Serve turkey cutlets with potato-mushroom mixture, accompanied by grainy mustard.

Nutrition Facts : Calories 395 g, Fat 6 g, Fiber 2 g, Protein 60 g

GARLIC-MUSHROOM TURKEY SLICES



Garlic-Mushroom Turkey Slices image

Even my 17-year-old likes this turkey dish, and she's a picky eater! There's a minimum of fat, and it's delicious and inexpensive for a weeknight dinner. -Rick Fleishman, Beverly Hills, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 tablespoon olive oil
1 package (17.6 ounces) turkey breast cutlets
1/2 pound sliced fresh mushrooms
3/4 cup reduced-sodium chicken broth
1/4 cup dry white wine or additional broth
2 garlic cloves, minced

Steps:

  • In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan., Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat.

Nutrition Facts : Calories 218 calories, Fat 4g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 440mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

TURKEY CUTLETS WITH MUSHROOMS AND FONTINA CHEESE



Turkey Cutlets with Mushrooms and Fontina Cheese image

Categories     Cheese     Mushroom     Poultry     turkey     Bake     Sauté     Christmas     Fall     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

2 teaspoons chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)
5 tablespoons butter
2 large shallots, chopped
3/4 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
1 tablespoon all purpose flour
3/4 cup dry white wine
1 cup canned low-salt chicken broth
1/2 cup (packed) grated Fontina cheese (about 3 ounces)
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add 1 tablespoon flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.)
  • Preheat oven to 400°F. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.

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