© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs TURKEY BREAST CUTLETS, gently lbed to an even thickness
As needed Salt and freshly ground black pepper
1 tbsp fresh tarragon, divided
1/2 lb SHAVED TURKEY HAM
2 c chicken broth
1/2 c dry white wine
1-1/2 c thinly sliced onion
1 tsp minced fresh garlic
3 tbsp cold water
2 tbsp flour
1/2 tsp salt
Lightly sprinkle each cutlet with salt, pepper and 1/4 teaspoon tarragon. Evenly divide turkey ham over each cutlet. Roll each cutlet up from narrow edge; secure and set aside.
In large nonstick skillet, over medium-high heat, combine broth and wine; bring to boil. Add onions, garlic, remaining teaspoon tarragon and turkey rolls; return to boil. Reduce heat to low, cover and simmer 15 minutes or until rolls reach 165 degrees F on meat thermometer inserted in center. Remove rolls from skillet and keep warm.
In small bowl combine water, flour and salt. In same skillet, add flour mixture to onions and cook over medium heat until thickened and bubbly.
To serve, pour 1/3 cup sauce on each of 8 plates, slice turkey rolls into quarters and place on top of sauce.
Total Calories 200
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 90 g
Sodium 790 mg
Potassium 437 mg
Total Carbohydrates 4 g
Dietary Fiber 0 g
Sugars 1 g
Protein 35 g
% Daily Protein 0
% Daily Vitamin C 2
% Daily Calcium 2
% Daily Iron 10