Turkey Piccata with Tarragon Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 ounces pancetta or bacon, cut into 1/3-inch-wide strips |
1 cup whipping cream |
1/3 cup chopped onion |
4 large sprigs fresh tarragon plus 4 teaspoons chopped fresh tarragon |
2 teaspoons dijon mustard |
2 12-ounce skinless boneless turkey breast tenderloins |
1 tablespoon vegetable oil |
Directions:
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. Whisk in chopped tarragon and mustard. Season with salt and pepper. Keep warm.
3. Cut each tenderloin crosswise into 4 pieces. Using mallet, pound each piece between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add turkey and sauté until cooked through, about 2 minutes per side. Transfer turkey to 4 plates. Spoon tarragon cream over and sprinkle with pancetta.
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