We love tarragon.
It’s a key ingredient in Bearnaise Sauce and, for some people, that is the extant of their use.
I think it is perfect with any fish, but, particularly salmon. It also works very well with poultry – particularly when paired with white wine.
Click here to Pin Turkey Cutlets with White Wine Tarragon Sauce
PrintTurkey Cutlets with White Wine Tarragon Sauce
Turkey cutlets with tarragon and white wine, finished with Greek yogurt for a flavorful, creamy sauce
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Turkey
- Method: Skillet
Ingredients
- 12oz (360gr) turkey cutlets
- 1 onion, chopped
- 1 tsp Dijon-style mustard
- 2 tsp tarragon, chopper
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1 tbs olive oil
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Instructions
- Heat oil in medium skillet.
- Add onion and sauté about 5 minutes.
- Move to the side and add turkey cutlets.
- Lightly brown on each side, about 5 minutes.
- Add tarragon, mustard, and white wine, reduce heat and simmer, covered, 10 minutes.
- Dissolve cornstarch in water.
- Remove turkey to small platter.
- Increase heat under sauce.
- Add cornstarch and stir until thickened and clear.
- Add yogurt and stir.
- Spoon sauce over turkey and serve.
Notes
Substitute plain yogurt or sour cream for the Greek yogurt
Another choice with a creamy sauce: Turkey Cutlets with Mushrooms
My basil has suffered a bit in the heat this summer but the sage, thyme, chives, and tarragon all seem to love the heat.
They also love water but I’ve managed to keep them all alive despite the drought.
The times they are a-changin’ !