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!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done. Sprinkle with parsley and enjoy!