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
- 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
- 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.
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