I think I mentioned recently that I’m all about the simple as far as food preparation goes these days. Well, this recipe, which is has been around since the old “SAD” days, is quite simple, and is also quite good. I just love the flavors of turkey and tarragon, and turkey breast is so lean that it really needs the richness of the cream sauce.
I also talked about how when we got our summer turkey this year, we broke it down into all it’s parts, vacuum sealed and then froze them. Recently I’d taken one of the breasts out of the freezer with the vague idea that I’d butterfly it, pound it thin, spread it with a mixture of fruit and nuts, then roll it up and roast it.
Needless to say, that didn’t happen. Instead, I merely sliced it and made this (since I had all of the ingredients on hand), and served it with roasted Japanese sweet potatoes and sautéed bok choy. All in all, a wonderfully quick, easy and delicious dinner.
I realize not everyone has a skinned and boned turkey breast languishing in their freezer (and good for you if you do), so turkey cutlets are what is called for in the recipe; you can find them in the meat section of just about any grocery store. Or, if you prefer, plain boneless, skinless chicken breasts will work just fine.
Note: If you want to go dairy-free with this, omit the butter and sub the half & half and cream cheese with half a cup of coconut milk. I think that would be quite tasty, actually.
Click the image to enlarge
- 1 pound turkey cutlets
- 1 tablespoons lard
- 1 tablespoon butter
- 1 cup chicken stock, preferably homemade
- 1/4 cup fresh tarragon
- salt and freshly ground black pepper
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup half and half
- 2 ounces cream cheese, softened
- Season the cutlets with salt and pepper, then sprinkle with the tarragon.
- Sauté the onion until soft and translucent. Add the garlic, and cook until fragrant, about 30 seconds. Increase the heat to medium high and add the cutlets to the pan, frying until brown and done through, about 3 minutes on each side. Remove to a platter and keep warm.
- Add chicken stock to the skillet and bring to boil. Continue cooking until the stock is reduced by half; reduce the heat to low, then add the half and half and cream cheese, stirring until cheese is melted. Return the turkey to the pan and heat through.
- Serve immediately.
- Nutrition (per serving): 293 calories, 17.1g total fat, 88mg cholesterol, 1296.4mg sodium, 513.1mg potassium, 11.3g carbohydrates, <1g fiber, 6.3g sugar, 23g protein