Turkey with Mustard-Tarragon Sauce

Description
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 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

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.
 * 4) 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.
 * 5) Transfer turkey to a serving plate and reserve liquids in the skillet.
 * 6) Raise heat to bring liquid to a boiling for 5 minutes until reduced to about ½ cup then return heat to low.
 * 7) Stir in the sour cream and mustard and heat through then spoon the sauce over the turkey and serve.