How To make Turkey Scaloppine Tarragon
Ingredients
12
oz
turkey, skinless, light meat, slice into scaloppine
5
tablespoon
flour, all-purpose
1/2
teaspoon
salt
1 1/2
tablespoon
olive oil, divided
1
cup
mushrooms, sliced
1/2
cup
bell pepper, red, cut in 1 inch pieces
2 1/2
each
garlic, cloves, crushed
3/4
cup
broth, vegetable or chicken, low fat, low sodium
4
tablespoon
tarragon, fresh, chopped, or 1 tsp dried
1
teaspoon
lemon juice
1
pepper, freshly ground, to taste
Directions:
The recipe starts with thin slices of skinless turkey called scaloppine. Scaloppine are often sold already sliced in packages in supermarkets, but if you don't see them, ask the meat cutter to prepare them for you. Ask for slices about a quarter-inch thick, cut against the grain. If the slices are too thick, pound them gently with a meat pounder or coffee mug. To minimize cleanup, pound the meat between two pieces of plastic wrap, then discard the plastic.
If you are growing herbs, be sure to plant French tarragon and avoid Mexican tarragon. Mexican tarragon grows faster and spreads quickly, but lacks the pungent flavor of true French tarragon.
Combine the flour and salt on a flat dish. Dredge each slice of turkey in flour and shake off the excess; set aside. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the mushrooms, red pepper and garlic and cook, stirring often, until the vegetables are soft. Remove from skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil to the skillet. Add the turkey slices and saute over medium high heat until both sides are golden brown. Return the mushroom mixture to the skillet and stir in the chicken broth, tarragon, lemon juice and blackpepper. Bring the mixture to a boil and quickly reduce heat to low to maintain a gentle simmer. Cook for 5 to 7 minutes, watching to prevent the liquid from boiling away. The sauce will thicken slightly. There should be about 5 tablespoons of liquid left in the pan.
Serve each scaloppine with some of the vegetables and sauce. On the side, serve cooked rice, noodles or pasta, such as bowties or orechiette.
Makes 4 servings
Nutritional information per serving: Calories, 253; fat, 6.8 grams (24 percent of calories from fat); protein, 30 grams; carbohydrate, 19 grams; cholesterol, 71 milligrams; sodium, 438 milligrams.)
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Are viral youtube recipes really worth all the hype? Let's put this quick and easy chicken breast recipe to the test and find out once and for all in my new series, We'll See About That!
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3 chicken breasts scored on 1 side
60 g flour (1/4 cup)
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4-5 garlic cloves minced
1 1/2 tbsp apple cider vinegar
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Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe:
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4 pork chop or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream)
1 or 2 teaspoons calvados (optional)
4 apples (golden delicious or similar) Peeled, cored and finely sliced
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Cooking Time for the chops may vary depending on the thickness of the cuts you buy.
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As usual, Jacques shares many kitchen tips along the way, like when to wash mushrooms, the fat content of pork, and how to make waffle-cut potatoes.
In This Episode:
00:00: How to make polenta with mushrooms and corn
1:17 Identifying different varieties of mushrooms
2:13 Filet of pork
5:12 Rosemary and peppercorn filet pork scallopini recipe
7:08 How to make salad dressing
9:50 How to make homemade potato chips.
13:56 Apple varieties
14:12 Apple cake recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 305, 1994. from the earth
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
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Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
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TUSCAN CHICKEN INGREDIENTS:
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►1/4 cup green onion, green parts, chopped
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►2 cups fresh spinach
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