Cook Time: 20-30 minutes
- 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
- 1/4 cup nonfat sour cream
- 2 tablespoons Dijon-style mustard
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 165º 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.
- 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