Carol burnett's turkey with pistachios

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

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