Turkey fillets in tarragon-yogurt sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Safflower oil; or other veg oil |
| 2 | pounds | Boneless turkey breast; cut in 4 fillets |
| 1 | large | Shallot; minced |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Flour |
| 1 | cup | Chicken stock |
| Salt | ||
| Fresh ground pepper | ||
| 1 | tablespoon | Fresh tarragon; chopped OR 1 1/2 tsp dried tarragon |
| 1 | cup | Plain yogurt; room temperature |
Directions
Heat the oil in a skillet large enough to hold the turkey fillets in one layer. Over moderate heat, saute the turkey pieces, turning occasionally, until well browned. Remove to a warm place.
Saute the minced shallot and garlic in the skillet juices 3-4 minutes, stirring frequently until soft. Stir in the flour, a little at a time, to make a smooth paste and cook 1 minute, stirring; then gradually stir in a little of the chicken stock, continuing until the stock is used up and the sauce is smooth and quite thick.
Return the turkey pieces to the pan, season with a little salt and fresh pepper to taste, spoon the sauce over the turkey, and sprinkle tarragon on top. Cover and simmer over very low heat about 5 minutes more. Stir in the yogurt and heat, but do not boil.
Spoon the sauce over the fillets and serve.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998