Turkey with Mustard-Tarragon Sauce
Recipe Description
[http://metrokc.gov/HEALTH/nutrition/recipes/turkey-mustard.htm Turkey with Mustard-Tarragon Sauce] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource* Cook Time: 20-30 minutes
* Serves: 4
Ingredients
- 1 tablespoon olive oil
- Two small turkey meat|turkey breast tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces
- ½ cup leeks (white part only), sliced
- ½ cup dry white wine (or water)
- ½ cup reduced sodium chicken broth
- 1 teaspoon snipped fresh tarragon or ¼ teaspoon dried tarragon
- ¼ cup non-fat sour cream
- 2 tablespoons Dijon-style mustard
- Heat oil in a large skillet over medium heat.
- Add the turkey and the leeks and cook for 5 minutes until turkey is browned, turning once.
- Stir in the wine, broth and tarragon. Raise heat, bring to a boil then reduce heat to low.
- Cover and simmer for 5 minutes or until turkey is no longer pink in the center. Preferably, use a food thermometer to test the center of the meat which should be a minimum of 165 °F to determine doneness.
- Transfer turkey to a serving plate and reserve liquids in the skillet.
- Raise heat to bring liquid to a boiling for 5 minutes until reduced to about ½ cup then return heat to low.
- Stir in the sour cream and mustard and heat through then spoon the sauce over the turkey and serve.
This article uses material from the "Turkey with Mustard-Tarragon Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
