Turkey with Champagne Tarragon Sauce

Turkey with Champagne Tarragon Sauce

 

Turkey with Champagne Tarragon Sauce

2 boneless Turkey breast halves
2 medium shallots, minced
1 cup S. Anderson Brut or your favorite champagne
1 cup chicken stock
1 cup heavy cream
1/2 cup butter
2 Tblsp. fresh tarragon, chopped

Slice the turkey breasts at an angle, about 1/4" thick. Over moderately high heat, melt 1 Tblsp. of the butter and sauté the turkey, a few pieces at a time, until brown on both sides. Remove to a platter and keep warm. Reduce the heat to low and add the shallots to the same pan you used for the turkey. Sweat the shallots until soft and translucent. Increase the heat and add the champagne. Bring to a vigorous boil and reduce by half. Add the chicken stock and reduce by half again. Add the cream and reduce until thickened. Strain the sauce into a clean saucepan, reheat over a low flame and whisk in the remaining butter a little at a time. Stir in the tarragon. Serve 3 - 5 pieces per person and nap with sauce.

Thanks to Fresh-Herb Recipe Group for the use of this recipe.
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