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The recipe starts with thin slices of skinless turkey called scaloppine.
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Scaloppine are often sold already sliced in packages in supermarkets, but if you don't see them, ask the meat cutter to prepare them for you.
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Ask for slices about a quarter-inch thick, cut against the grain.
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If the slices are too thick, pound them gently with a meat pounder or coffee mug.
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To minimize cleanup, pound the meat between two pieces of plastic wrap, then discard the plastic.
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If you are growing herbs, be sure to plant French tarragon and avoid Mexican tarragon.
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Mexican tarragon grows faster and spreads quickly, but lacks the pungent flavor of true French tarragon.
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Combine the flour and salt on a flat dish.
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Dredge each slice of turkey in flour and shake off the excess; set aside.
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Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat.
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Add the mushrooms, red pepper and garlic and cook, stirring often, until the vegetables are soft.
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Remove from skillet and set aside.
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Add the remaining 1/2 tablespoon of olive oil to the skillet.
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Add the turkey slices and saute over medium high heat until both sides are golden brown.
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Return the mushroom mixture to the skillet and stir in the chicken broth, tarragon, lemon juice and blackpepper.
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Bring the mixture to a boil and quickly reduce heat to low to maintain a gentle simmer.
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Cook for 5 to 7 minutes, watching to prevent the liquid from boiling away.
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The sauce will thicken slightly.
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There should be about 5 tablespoons of liquid left in the pan.
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Serve each scaloppine with some of the vegetables and sauce.
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On the side, serve cooked rice, noodles or pasta, such as bowties or orechiette.
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Makes 4 servings Nutritional information per serving: Calories, 253; fat, 6.8 grams (24 percent of calories from fat); protein, 30 grams; carbohydrate, 19 grams; cholesterol, 71 milligrams; sodium, 438 milligrams.)
