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==Info== |
==Info== |
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| − | '''Cook Time''': |
+ | '''Cook Time''': 20–30 minutes |
'''Serves''': 4 |
'''Serves''': 4 |
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* Two small [[turkey breast]] tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces |
* Two small [[turkey breast]] tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces |
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| − | * 1/2 cup [[leek |
+ | * 1/2 cup [[leek]]s (white part only), sliced |
* 1/2 cup [[dry white wine]] (or water) |
* 1/2 cup [[dry white wine]] (or water) |
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| − | 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 |
+ | 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. |
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==Source== |
==Source== |
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| − | *[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 |
+ | *[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 |
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| − | [[Category: |
+ | [[Category:Recipes]] |
| − | [[Category: |
+ | [[Category:Main Dish Recipes]] |
| − | [[Category: |
+ | [[Category:Turkey Recipes]] |
| − | [[Category: |
+ | [[Category:Dijon Mustard Recipes]] |
| − | [[Category: |
+ | [[Category:Mustard Recipes]] |
| − | [[Category: |
+ | [[Category:Tarragon Recipes]] |
| + | [[Category:Poultry Recipes]] |
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| − | [[Category: Poultry Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div> |
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Revision as of 03:17, 28 December 2009
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