Tarragon and turkey is a fresh, savory combination. Make this entire dish in the microwave -- perfect for a hot summer evening.

Poached Turkey with Mustard Sauce

6 carrots, peeled and cut into 2-inch pieces
1/2 cup water
1 bay leaf
1/4 teaspoon peppercorns
1/2 cup chicken broth
3 green onions, sliced
2 tablespoons white wine
2 teaspoons brown mustard
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound turkey breast, sliced

1. Place carrots in a microwave-safe bowl with water, bay leaf, and peppercorns. Microwave on HIGH for 6 minutes, or until the carrots are crisp-tender. Keep warm.
2. Combine chicken broth and green onions in a small, microwave-safe bowl. Cover and microwave on HIGH for 5 minutes. Stir in wine, mustard, parsley and tarragon. Cook, uncovered, on HIGH for 4 minutes. Season with salt and pepper.
3. Drain carrots, reserving cooking liquid; set aside. Add turkey to carrot cooking liquid. Cover and microwave on HIGH, turning once, for 8 minutes or until meat is no longer pink. Drain liquid, add carrots and serve with mustard sauce.

Makes 4 servings.