RCI-MT.004.0828.001
Turkey with Mustard-Tarragon Sauce
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
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- Two small turkey breast tenderloins (about 1 pound total)1 unitsliced horizontally in half to make 4 pieces
- leeks (white part only)½ cupsliced
- ½ cup
- ½ cup
- snipped fresh tarragon or ¼ teaspoon dried tarragon1 teaspoon
- ¼ cup
- 2 tablespoons
Method
1
Heat olive oil in a large skillet over medium-high heat until shimmering.
2
Place turkey breast pieces between plastic wrap and pound gently to an even thickness of about ½ inch, then season lightly with salt and pepper.
3
Add turkey pieces to the hot skillet and cook for 3–4 minutes per side until lightly golden and cooked through, then transfer to a plate.
7 minutes
4
Add sliced leeks to the same skillet and sauté for 2–3 minutes until softened and fragrant.
3 minutes
5
Deglaze the skillet by pouring in white wine and scraping up any browned bits from the bottom with a wooden spoon.
6
Add chicken broth and fresh tarragon, then simmer for 2–3 minutes to reduce slightly.
3 minutes
7
Reduce heat to low and stir in Dijon mustard until fully incorporated.
8
Whisk in non-fat sour cream, stirring constantly until the sauce is smooth and creamy, about 1 minute.
9
Return turkey pieces to the skillet and simmer gently for 1–2 minutes to warm through and allow flavors to meld.
2 minutes
10
Taste and adjust seasoning with salt and pepper if needed, then serve immediately on warm plates with sauce spooned over the turkey.