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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
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Oil 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Spring
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 430 Calories from Fat 120

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 4 mg1.3%

Sodium 552.7 mg23%

Total Carbohydrates 40 g13.4%

Dietary Fiber 6.9 g27.6%

Sugars 8.7 g

Protein 36 g71.3%

Vitamin A 222.5% Vitamin C 89.6%

Calcium 10.3% Iron 24.2%

*Based on a 2000 Calorie diet

Sauteed Turkey With Spring Vegetables Recipe