| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | T | Safflower oil, or other veg |
| oil | ||
| 2 | lb | Boneless turkey breast, cut |
| in 4 fillets | ||
| 1 | Shallot, minced | |
| 1 | Clove garlic, minced | |
| 2 | T | Flour |
| 1 | c | Chicken stock |
| Salt | ||
| Fresh ground pepper | ||
| 1 | T | Fresh tarragon, chopped OR 1 |
| 1/2 tsp dried tarragon | ||
| 1 | c | Plain yogurt, room |
| temperature |
INSTRUCTIONS
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html 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@erols.com> on Feb 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1741
Calories From Fat: 679
Total Fat: 76.5g
Cholesterol: 412mg
Sodium: 9228.7mg
Potassium: 3749.7mg
Carbohydrates: 79.7g
Fiber: 5.6g
Sugar: 53g
Protein: 176.8g