• 4servings
  • 40minutes
  • 212calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, D
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) all-purpose flour

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) freshly ground pepper

  4. 1 pound(s) turkey cutlets

  5. 1 tablespoon(s) extra-virgin olive oil , divided

  6. 2 teaspoon(s) unsalted butter

  7. 2 tablespoon(s) minced shallots

  8. 12 ounce(s) mixed mushrooms (shiitake, oyster, chanterelle, cepe, morel and/or button) , stemmed, wiped, and thinly sliced

  9. 1/2 cup(s) reduced-sodium chicken broth

  10. 1 teaspoon(s) arrowroot or cornstarch

  11. 1 tablespoon(s) water

  12. 2 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried

  13. 4 tarragon sprigs for garnish optional

Instructions Jump to Ingredients ↑

  1. Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off excess.

  2. Heat 1 1/2 teaspoons oil in a large, heavy skillet over medium-high heat. Sauté half of the turkey cutlets until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side. Transfer to a platter and keep warm. Repeat with the remaining turkey and oil.

  3. Place butter in the pan and reduce the heat to medium. Add shallots and sauté until softened but not browned, about 1 minute. Add mushrooms and sauté until tender, 4 to 5 minutes. Pour in broth and bring to a boil.

  4. Dissolve arrowroot or cornstarch in water in a small bowl. Add to the mushroom mixture and cook, stirring, until slightly thickened, about 1 minute. Stir in chopped or dried tarragon. Taste and adjust seasonings.

  5. Spoon the mushroom sauce over the turkey cutlets, garnish with tarragon sprigs and serve immediately.


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