| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Safflower oil; or other veg oil |
| 2 |
lb |
Boneless turkey breast; cut in 4 fillets |
| 1 |
lg |
Shallot; minced |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Flour |
| 1 |
c |
Chicken stock |
|
|
Salt |
|
|
Fresh ground pepper |
| 1 |
tb |
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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