Turkey fillets in tarragon-yogurt sauce

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Safflower oil; or other veg oil
2 pounds Boneless turkey breast; cut in 4 fillets
1 large Shallot; minced
1 Clove garlic; minced
2 tablespoons Flour
1 cup Chicken stock
Salt
Fresh ground pepper
1 tablespoon Fresh tarragon; chopped OR 1 1/2 tsp dried tarragon
1 cup Plain yogurt; room temperature

Directions



Heat the oil in a skillet large enough to hold the turkey fillets in one layer. Over moderate heat, saute the turkey pieces, turning occasionally, until well browned. Remove to a warm place.

Saute the minced shallot and garlic in the skillet juices 3-4 minutes, stirring frequently until soft. Stir in the flour, a little at a time, to make a smooth paste and cook 1 minute, stirring; then gradually stir in a little of the chicken stock, continuing until the stock is used up and the sauce is smooth and quite thick.

Return the turkey pieces to the pan, season with a little salt and fresh pepper to taste, spoon the sauce over the turkey, and sprinkle tarragon on top. Cover and simmer over very low heat about 5 minutes more. Stir in the yogurt and heat, but do not boil.

Spoon the sauce over the fillets and serve.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998

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