Turkey Saute Aux Fines Herbes
|Turkey parts/A turkey quarter||4 Pound (2 Legs And 2 Thighs, Or 1 Leg, 1 Thigh, And 1 Breast)|
|Flour||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
|Salad oil||3 Tablespoon|
|Dry white table wine||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Crumbled dried tarragon||1 Teaspoon|
|Crumbled dried thyme||1 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Chopped chives||1 Teaspoon|
|Chopped green onions||1 Teaspoon|
|Chicken stock/Turkey stock||1 Cup (16 tbs)|
Have your meat man saw turkey parts crosswise into 1 1/2 -inch-thick steaks.
Rub meat with a mixture of flour, salt, and pepper.
Brown steaks in butter and salad oil, turning to brown both sides.
Add wine, mushrooms, tarragon, thyme, parsley, chives, and green onions.
Cover and simmer turkey until tender, about 50 minutes.
Remove meat to a hot platter, add enough chicken or turkey stock to the pan to make 2 cups, and thicken with a roux made with the flour and butter.
Simmer 3 minutes, pour over turkey, and serve.