Turkey with Mustard-Tarragon Sauce

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== Description ==
Turkey with Mustard-Tarragon Sauce from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Cook Time: 20–30 minutes 
* Serves: 4
== Ingredients ==
* 1 tablespoon olive oil 
* Two small turkey breast tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces 
* ½ cup leeks (white part only), sliced 
* ½ cup dry white wine (or water) 
* ½ cup reduced sodium chicken broth 
* 1 teaspoon snipped fresh tarragon or ¼ teaspoon dried tarragon 
* ¼ cup non-fat sour cream 
* 2 tablespoons Dijon-style mustard
== Directions ==
# Heat oil in a large skillet over medium heat. 
# Add the turkey and the leeks and cook for 5 minutes until turkey is browned, turning once. 
# Stir in the wine, broth and tarragon. Raise heat, bring to a boil then reduce heat to low. 
# Cover and simmer for 5 minutes or until turkey is no longer pink in the center. Preferably, use a food thermometer to test the center of the meat which should be a minimum of 165 °F to determine doneness.
# Transfer turkey to a serving plate and reserve liquids in the skillet. 
# Raise heat to bring liquid to a boiling for 5 minutes until reduced to about ½ cup then return heat to low. 
# Stir in the sour cream and mustard and heat through then spoon the sauce over the turkey and serve.
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Category:Main Dish Poultry Recipes
Category:Tarragon Recipes
Category:Turkey meat Recipes