Turkey Piccata with Tarragon Cream

• 1 1/2 ounces pancetta or bacon, cut into 1/3-inch-wide strips
• 1 cup whipping cream
• 1/3 cup chopped onion
• 4 large sprigs fresh tarragon plus 4 teaspoons chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 2 12-ounce skinless boneless turkey breast tenderloins
• 1 tablespoon vegetable oil

1. Cook pancetta in medium skillet over high heat until crisp, about 2 minutes.
2. Bring cream, onion, and tarragon sprigs to boil in heavy small saucepan.
3. Remove from heat.
4. Cover and steep 25 minutes.
5. Strain mixture into saucepan.
6. Boil tarragon cream until reduced to 1/4 cup, about 4 minutes.
7. Whisk in chopped tarragon and mustard.
8. Season with salt and pepper.
9. Keep warm.
10. Cut each tenderloin crosswise into 4 pieces.
11. Using mallet, pound each piece between sheets of plastic to 1/4-inch thickness.
12. Sprinkle with salt and pepper.
13. Heat oil in large skillet over medium heat.
14. Add turkey and saute until cooked through, about 2 minutes per side.
15. Transfer turkey to 4 plates.
16. Spoon tarragon cream over and sprinkle with pancetta.

bacon, whipping cream, onion, tarragon, mustard, turkey breast tenderloins, vegetable oil

Taken from www.epicurious.com/recipes/food/views/turkey-piccata-with-tarragon-cream-109396 (may not work)