Sauteed Turkey Medallions With Mustard And Tarragon

• 2 Tbsp. olive oil
• 2 lb. turkey breast, thinly sliced
• 2 shallots, finely chopped
• 1 c. chicken stock
• 1/2 c. Chardonnay
• 2 cloves garlic, minced, or to taste
• 3/4 c. whipping cream
• 3 Tbsp. grainy mustard
• 2 Tbsp. fresh tarragon, finely chopped
• 1 tsp. fresh thyme, finely chopped
• salt and pepper

1. Saute turkey slices in olive oil 2 minutes on each side to seal in juices.
2. Remove from pan and keep warm.
3. Saute shallots until soft.
4. Add wine, chicken stock and garlic; bring to boil.
5. Reduce to 1/2 cup.
6. Whisk in cream and mustard; bring to boil.
7. Cook until slightly thickened.
8. Add tarragon, thyme, salt and pepper.
9. Return turkey to pan with juices and cook until warmed through.
10. Serve over bed of rice or pasta.

olive oil, turkey breast, shallots, chicken stock, garlic, whipping cream, grainy mustard, fresh tarragon, fresh thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986789 (may not work)