SPRING-LOADED TURKEY BREASTS
8 oz Turkey breasts, cut into strips
1½ tsp Dried tarragon
Salt and pepper to taste
1 Tbs Olive oil
1 Cup Leeks, thinly sliced
¾ Cup Baby carrots, cut in half
1 Tbs All-purpose flour
1¼ Cups Low-sodium chicken broth
¼ Cup Dry white cooking wine
¾ Cup Frozen peas
Season the turkey with 1 teaspoon of the tarragon, salt and pepper. In a large skillet, heat olive oil over high heat. Sauté the turkey until browned. (Just a few minutes) Remove turkey, saving the juices, and reduce the heat to medium. Add the leeks, carrots and remaining tarragon to the skillet. Cook until the leeks soften (about 3 minutes).
Sprinkle the flour over the vegetables and cook for 1 minute. Slowly add the broth and wine into the skillet. Simmer uncovered, stirring occasionally, until sauce is thickened. (About 10 minutes) Add the turkey and peas and simmer until heated through. Season with salt and pepper, and serve.
Servings: 2
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