Sauteed Turkey with Citrus Currant Sauce
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | pound |
turkey
fillet, slices |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
fresh, ground, to taste |
*
|
| ¾ | cup |
orange juice
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
currant jelly
|
|
| ½ | teaspoon |
tarragon leaves
crushed |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 453.6 | g |
turkey
fillet, slices |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
fresh, ground, to taste |
*
|
| 177 | ml |
orange juice
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
currant jelly
|
|
| 2.5 | ml |
tarragon leaves
crushed |
|
| 15 | ml |
butter
|
|
Directions
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.
