Turkey Piccata With Tarragon Cream

Turkey Piccata With Tarragon Cream
Turkey Piccata With Tarragon Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    ounces pancetta or bacon cut 1/3"-wide strips

  • 1

    cup whipping cream

  • 1/3

    cup chopped onion

  • 4

    large sprigs fresh tarragon plus

  • 4

    teaspoons chopped fresh tarragon

  • 2

    teaspoons Dijon mustard

  • 2

    turkey breast tenderloins - (12 oz ea) (boneless and skinless)

  • 1

    tablespoon vegetable oil

Directions

Cook pancetta in medium skillet over high heat until crisp, about 2 minutes. Bring cream, onion, and tarragon sprigs to boil in heavy small saucepan. Remove from heat. Cover and steep 25 minutes. Strain mixture into saucepan. Boil tarragon cream until reduced to 1/4 cup, about 4 minutes. Whisk in chopped tarragon and mustard. Season with salt and pepper. Keep warm. Cut each tenderloin crosswise into 4 pieces. Using mallet, pound each piece between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add turkey and sauté until cooked through, about 2 minutes per side. Transfer turkey to 4 plates. Spoon tarragon cream over and sprinkle with pancetta. This recipe yields 4 main-course servings.

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