Sauteed Turkey with Citrus Currant Sauce

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.