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Turkey Saute Aux Fines Herbes

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Ingredients
  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)
  Salt 2 Teaspoon
  Ground pepper To Taste
  Butter 3 Tablespoon
  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)
  Flour 2 Tablespoon
  Butter 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Saute
Ingredient: 
Poultry
Interest: 
Everyday

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