Title: Carol Burnett's Turkey with Pistachios *
Categories: Turkey Wine Celebrity
Yield: 6 Servings

PATTI - VDRJ67A
1	c	Butter
6		Turkey fillets; about 6 oz each, breast meat
1/2	ts	Salt
1/4	ts	Pepper
4		Shallots; finely chopped
4	lg	Mushrooms; sliced
2	tb	Flour
1/3	c	Dry white wine
2/3	c	Chicken broth
2		Egg yolks
1/2	c	Whipping cream
1/3	c	Pistachio nuts; chopped
1/4	ts	Dried tarragon
1	tb	Lemon juice

Melt 1/4 cup butter in large skillet. Season turkey fillets with salt and pepper; saute until golden; remove from pan, set aside. Add more butter as needed, saute shallots for 5 minutes; add mushrooms and saute for 5 minutes more. Sprinkle flour in; stir and cook 3 minutes; stir in wine and broth; cook until slightly thickened. Return fillets to pan; cover and cook 15 minutes on low heat. Beat the cream and the egg yolks together. Add some of the hot sauce from pan to cream mix; stir into hot sauce in pan. Stir until thickened. Add pistachios, tarragon and lemon juice. Correct seasoning if needed. Place fillets on hot serving platter; cover with sauce.

From: Jonicloud

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