Sauteed turkey with citrus currant sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive Oil |
| 1 | pounds | Turkey Fillet Slices |
| ½ | teaspoon | Salt |
| Fresh Ground Pepper To Taste | ||
| ¾ | cup | Orange Juice |
| 2 | tablespoons | Lemon Juice |
| 2 | tablespoons | Currant Jelly |
| ½ | teaspoon | Dried Tarragon, Crushed |
| 1 | tablespoon | Butter |
Directions
In a large skillet, heat the oil, half a teaspoon at a time and cook the turkey in 4 batches over medium high heat for about 2 minutes on each side or until cooked. Sprinkle with about half the salt and pepper. Remove from the pan and hold in a warm oven. Turn the heat to high and pour in the orange juice and lemon juice; stir in the currant jelly, tarragon and the remaining salt and pepper. Boil until slightly thickened, about 4 minutes. Stir in any juices that have collected around the turkey and boil for 1 minute. Remove the pan from the heat and swirl in the butter. Pour over the turkey and serve. From: Syd's Cookbook.