Sauteed Turkey with Spring Vegetables Recipe

Summary

Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings3
CourseMethod
Speciality, Main Ingredient

Ingredients

 Turkey cutlets/1/4 inch-thick turkey breast slices, cut into 1-inch-wide strips1 Pound
 Dried tarragon leaves1⁄2 Teaspoon, divided
 Dried thyme leaves1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Oil2 Tablespoon
 Green onions2 Bunch (200 gm), trimmed and sliced into 1/2-inch pieces
 Carrots2 Large, peeled and cut into 1/2 inch slices
 All purpose flour2 Tablespoon
 Canned chicken stock14 Ounce (1 Can)
 Dry white wine/Additional chicken stock1⁄4 Cup (4 tbs)
 Peas1 Cup (16 tbs) (Fresh Or Frozen)

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 mg

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

Directions

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.
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