Turkey With Tarragon Cream
4 Servings
INGREDIENTS:
1 Pound Turkey Breast, Roasted
1 Tablespoon Butter
1 Tablespoon Flour
3/4 Cup Milk
2 Tablespoons Parsley, Chopped
1/2 Teaspoon Tarragon
1/2 Cup Sour Cream
1 Tablespoon Dijon Mustard
DIRECTIONS:
Cut turkey into 1/4-inch slices’ set aside. Melt butter on medium in large skillet. Stir in flour, parsley and tarragon. Gradually add milk, stirring constantly until thickened. Bring to a boil; turn down heat. Cover. Simmer 10 minutes. Stir sour cream and mustard into sauce. Do not boil. Serve over turkey.