Turkey with Mustard-Tarragon Sauce

Info
Cook Time: 20–30 minutes

Serves: 4

Ingredients

 * 1 tablespoon olive oil


 * Two small turkey breast tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces


 * 1/2 cup leeks (white part only), sliced


 * 1/2 cup dry white wine (or water)


 * 1/2-cup reduced sodium chicken broth


 * 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon


 * 1/4 cup nonfat sour cream


 * 2 tablespoons Dijon-style mustard

Directions
1.Heat oil in a large skillet over medium heat.

2.Add the turkey and the leeks and cook for 5 minutes until turkey is browned, turning once.

3.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. For more information on correct food temperatures, see our Danger Zone thermometer.

4.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 1/2 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.

Source

 * 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