Turkey Piccata with Tarragon Cream


  • 1 tablespoon vegetable oil
  • 2 12-ounce skinless boneless turkey breast tenderloins
  • 2 teaspoons Dijon mustard
  • 4 large sprigs fresh tarragon plus 4 teaspoons chopped fresh tarragon
  • 1/3 cup chopped onion
  • 1 cup whipping cream
  • 1 ½ ounces pancetta or bacon, cut into 1/3-inch-wide strips

1. Cook pancetta in medium skillet over high heat until crisp, about 2 minutes. 2. Bring cream, onion, and tarragon sprigs to boil in heavy small saucepan. Remove from heat. Cover and steep 25 minutes. Strain mixture into saucepan. Boil tarragon cream until reduced to 1/4 cup, about 4 minutes. W...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network