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Turkey Fillets in Yogurt Sauce

Source of Recipe

unknown


List of Ingredients

2 tablespoons safflower oil
2 pounds boneless turkey breast
cut into 4 fillets
1 large shallot, minced
1 clove garlic, minced
2 tablespoons flour
1 cup chicken stock
salt, fresh ground black pepper
1 tablespoon fresh tarragon, chopped (1 1/2 tsp dry)
1 cup plain yogurt, room temperature


Recipe

Heat the oil in a skillet large enough to hold the turkey fillets in one layer. Over moderate heat, saute the turkey pieces, turning occasionally, until well browned. Remove to a warm place. Saute the minced shallot and garlic in the skillet juices 3-4 minutes, stirring frequently until soft.

Stir in the flour, a little at a time, to make a smooth paste and cook 1 minute, stirring; then gradually stir in a little of the chicken stock, continuing until the stock is used up and the sauce is smooth and quite thick. Return the turkey pieces to the pan, season with a little salt and fresh pepper to taste, spoon the sauce over the turkey, and sprinkle tarragon on top. Cover and simmer over very low heat about 5 minutes more. Stir in the yogurt and heat, but do not boil. Spoon the sauce over the fillets and serve.