Turkey Scaloppine with Tarragon-Mushroom Sauce

Turkey Scaloppine with Tarragon-Mushroom Sauce
Servings: 6 Prep 15 mins Cook 30 mins


  • 2 cups reduced-sodium chicken broth
  • 2 cups barley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • 2 pounds turkey breast for scaloppine
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 pound cremini mushrooms, quartered
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups reduced-sodium chicken broth
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon chopped tarragon

Make It


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.


2. Season turkey with 1/2 teaspoon each of the salt and black pepper. Coat with flour. Reserve unused flour.

3. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Cook turkey 2 minutes per side. Reserve.

4. 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.


Lunch Spin-Off
  • Greek Salad with Turkey
    In a salad container combine 2 cups shredded lettuce and 1 tbsp each sliced black olives and crumbled feta. Add 5 oz sliced turkey scaloppine. Just before eating, toss with 2 tbsp reduced-fat red wine dressing.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 493, Fat, total (g): 6, chol. (mg): 60, sat. fat (g): 1, carb. (g): 62, fiber (g): 12, pro. (g): 48, sodium (mg): 584, Percent Daily Values are based on a 2,000 calorie diet.