You are here: Home » Recipes » Turkey Cutlet Fricassee Turkey Cutlet Fricassee Recipe by Favorite Recipes Press Yield 4 servings This delicious turkey entree will soon become a family favorite. PrintEmail Ingredients 4 -- (4-ounce) skinless turkey breast cutlets1/8 teaspoon pepper1 1/2 cups water1 1/3 cups diagonally sliced carrots1 cup coarsely chopped onion1 cup frozen whole kernel corn8 ounces sliced fresh mushrooms1/4 cup chablis or other dry white wine (optional)1/2 teaspoon chicken bouillon granules1/2 teaspoon whole tarragon1/2 teaspoon whole thyme1 -- bay leaf1/2 cup evaporated skim milk2 tablespoons cornstarch1 teaspoon lemon juice -- Fresh tarragon springs (optional) Instructions 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).