Turkey Scaloppine with Tarragon-Mushroom Sauce
- 1 of 1 In a medium-size saucepan, bring broth and 2 cups water to a boil. Stir in barley, salt and pepper. Simmer, covered, on low for 20 minutes. Stir in peas during last 2 minutes.
- 1 of 3 Season turkey with 1/2 teaspoon each of the salt and black pepper. Coat with flour. Reserve unused flour.
- 2 of 3 In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Cook turkey 2 minutes per side. Reserve.
- 3 of 3 Add the remaining tablespoon of oil, the mushrooms, shallot and garlic. Cook 4 minutes, stirring occasionally. Sprinkle 2 tablespoons of the remaining flour over mushrooms and cook, stirring, 1 minute. Gradually stir in broth and the remaining 1/4 teaspoon each salt and pepper. Add nutmeg and cook 1 minute until thickened; add reserved turkey and tarragon and heat through. For each lunch, reserve one serving of turkey before adding to sauce.
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 12 g fiber, 60 mg chol., 6 g Fat, total, 62 g carb., 584 mg sodium, 48 g pro., 493 kcal cal.