Title: Sauteed Turkey with Citrus Currant Sauce
Categories: Poultry Sauce
Yield: 4 Servings
| 2 | ts | Olive Oil |
| 1 | lb | Turkey Fillet Slices |
| 1/2 | ts | Salt |
| | | Fresh Ground Pepper To Taste |
| 3/4 | c | Orange Juice |
| 2 | tb | Lemon Juice |
| 2 | tb | Currant Jelly |
| 1/2 | ts | Dried Tarragon, Crushed |
| 1 | tb | Butter |
In a large skillet, heat the oil, half a teaspoon at a time and cook the
turkey in 4 batches over medium high heat for about 2 minutes on each side
or until cooked. Sprinkle with about half the salt and pepper. Remove from
the pan and hold in a warm oven. Turn the heat to high and pour in the
orange juice and lemon juice; stir in the currant jelly, tarragon and the
remaining salt and pepper. Boil until slightly thickened, about 4 minutes.
Stir in any juices that have collected around the turkey and boil for 1
minute. Remove the pan from the heat and swirl in the butter. Pour over
the turkey and serve. From: Syd's Cookbook.