Poached turkey tenderloins, sliced and served atop a bed of spinach and drizzled with a creamy lemon yogurt tarragon sauce.

Poached Turkey Tenderloins with Tarragon Sauce

1 1/2 pounds turkey
2 tablespoons cornstarch
3 tablespoons cold water
1/2 teaspoon dried tarragon
1 tablespoon chopped flat-leaf parsley
1 tablespoon lemon juice
1/2 cup plain yogurt
2 cups chopped fresh spinach

1. Poach turkey in a skillet with just enough water to cover. Remove the turkey, reserving the poaching liquid.
2. In a saucepan over high heat, bring the reserved poaching liquid to a boil. Boil for 5 to 10 minutes to reduce the liquid. Strain and measure 2 cups of the liquid back into the saucepan.
3. Combine cornstarch and cold water. Stir into the hot poaching liquid. Add tarragon, cook over low heat until the sauce thickens. Stir in chopped parsley, lemon juice, and yogurt.
4. Arrange the sliced turkey on chopped spinach and top with the sauce.

Makes 6 servings.