Yield: 6 Servings
Measure | Ingredient |
---|---|
1.00 cup | Butter |
6.00 \N | Turkey fillets; about 6 oz breast meat |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
4.00 \N | Shallots; finely chopped |
4.00 large | Mushrooms; sliced |
2.00 tablespoon | Flour |
⅓ cup | Dry white wine |
⅔ cup | Chicken broth |
2.00 \N | Egg yolks |
½ cup | Whipping cream |
⅓ cup | Pistachio nuts; chopped |
¼ teaspoon | Dried tarragon |
1.00 tablespoon | Lemon juice |
Melt ¼ cup butter in large skillet. Season turkey fillets with salt and p epper; saute until golden; remove from pan, set aside. Add more butter as n eeded, saute shallots for 5 minutes; add mushrooms and saute for 5 minutes more. Sprinkle flour in; stir and cook 3 minutes; stir in wine and broth; c ook until slightly thickened. Return fillets to pan; cover and cook 15 minu tes on low heat. Beat the cream and the egg yolks together. Add some of the hot sauce from pan to cream mix; stir into hot sauce in pan. Stir until thi ckened. Add pistachios, tarragon and lemon juice. Correct seasoning if need ed.
Place fillets on hot serving platter; cover with sauce.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00