Title: Turkey Fillets in Tarragon-Yogurt Sauce
Categories: None
Yield: 1 Servings

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

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 on Feb 18, 1998