Yield: 6 Servings
|6.00 \N||Turkey fillets; about 6 oz breast meat|
|4.00 \N||Shallots; finely chopped|
|4.00 large||Mushrooms; sliced|
|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