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