Turkey Cutlet Fricassee

  • Yield: 4 servings


4-- (4-ounce) skinless turkey breast cutlets
1/8teaspoon pepper
1 1/2cups water
1 1/3cups diagonally sliced carrots
1cup coarsely chopped onion
1cup frozen whole kernel corn
8ounces sliced fresh mushrooms
1/4cup chablis or other dry white wine (optional)
1/2teaspoon chicken bouillon granules
1/2teaspoon whole tarragon
1/2teaspoon whole thyme
1-- bay leaf
1/2cup evaporated skim milk
2tablespoons cornstarch
1teaspoon lemon juice
-- Fresh tarragon springs (optional)


  1. Rinse the turkey and pat dry.  Sprinkle the cutlets with the pepper.  Spray a large heavy saucepan with nonstick cooking spray.  Heat over medium-high heat until hot.  Add the cutlets to the prepared saucepan.  Cook for 2 minutes on each side or until brown.  Add the water, carrots, onion, corn, mushrooms, white wine, bouillon granules, tarragon, thyme and bay leaf and mix well.  Bring to a boil; reduce heat.  Simmer, covered, for 15 minutes or until the turkey is cooked through.  Transfer the cutlets to a serving platter.  Combine the evaporated skim milk and cornstarch in a bowl and mix well.  Stir into the vegetable mixture.  Bring to a boil; reduce heat.  Simmer until thickened, stirring constantly.  Remove from heat.  Stir in the lemon juice.  Discard the bay leaf.  Spoon the vegetable mixture around the turkey cutlets.  Top with the tarragon sprigs.


Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).

Nutritional Info *per serving

  • Calories 251
  • Fat 2.2g
  • Cholesterol 67mg
  • Sodium 235mg
  • Carbohydrate 26.6g
  • Fiber 4.2g
  • Protein 32g