Turkey Piccata with Tarragon Cream
- 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
- Cook pancetta in medium skillet over high heat until crisp, about 2 minutes.
- 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.
- 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 saute until cooked through, about 2 minutes per side.
- Transfer turkey to 4 plates.
- Spoon tarragon cream over and sprinkle with pancetta.
bacon, whipping cream, onion, tarragon, mustard, turkey breast tenderloins, vegetable oil
Taken from www.epicurious.com/recipes/food/views/turkey-piccata-with-tarragon-cream-109396 (may not work)