Turkey Piccata with Tarragon Cream

1. 1

   Cook pancetta in medium skillet over high heat until crisp, about 2 minutes.

2. 2

   Bring cream, onion, and tarragon sprigs to boil in heavy small saucepan.

3. 3

   Remove from heat.

4. 4

   Cover and steep 25 minutes.

5. 5

   Strain mixture into saucepan.

6. 6

   Boil tarragon cream until reduced to 1/4 cup, about 4 minutes.

7. 7

   Whisk in chopped tarragon and mustard.

8. 8

   Season with salt and pepper.

9. 9

   Keep warm.

10. 10

    Cut each tenderloin crosswise into 4 pieces.

11. 11

    Using mallet, pound each piece between sheets of plastic to 1/4-inch thickness.

12. 12

    Sprinkle with salt and pepper.

13. 13

    Heat oil in large skillet over medium heat.

14. 14

    Add turkey and saute until cooked through, about 2 minutes per side.

15. 15

    Transfer turkey to 4 plates.

16. 16

    Spoon tarragon cream over and sprinkle with pancetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.