Sauteed Turkey with Spring Vegetables
|Turkey cutlets/1/4 inch-thick turkey breast slices, cut into 1-inch-wide strips||1 Pound|
|Dried tarragon leaves||1⁄2 Teaspoon, divided|
|Dried thyme leaves||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Green onions||2 Bunch (200 gm), trimmed and sliced into 1/2-inch pieces|
|Carrots||2 Large, peeled and cut into 1/2 inch slices|
|All purpose flour||2 Tablespoon|
|Canned chicken stock||14 Ounce (1 Can)|
|Dry white wine/Additional chicken stock||1⁄4 Cup (4 tbs)|
|Peas||1 Cup (16 tbs) (Fresh Or Frozen)|
1. Pat turkey dry. Sprinkle with 1/4 teaspoon tarragon, thyme, salt and pepper.
2. Heat oil in large skillet on medium-high heat. Add turkey. Saute 2 minutes, or until outside is no longer pink. Remove from skillet with slotted spoon. Set aside. Add green onions and carrots to skillet. Saute 3 minutes. Reduce heat to low. Stir in flour and remaining tarragon. Stir 1 minute.
3. Add stock and wine to skillet. Stir well. Increase heat to medium-high. Boil 10 minutes, or until carrots are tender and sauce has thickened. Add turkey and peas. Simmer 5 minutes, or until turkey is no longer pink in center. Serve immediately.