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Turkey Piccata With Tarragon Cream


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  • 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


Servings 4


Step 1

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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