Poached Turkey Tenderloins with Tarragon Sauce
Poached turkey tenderloins, sliced and served atop a bed of spinach and drizzled with a creamy lemon yogurt 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
- Poach turkey in a skillet with just enough water to cover. Remove the turkey, reserving the poaching liquid.
- 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.
- 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.
- Arrange the sliced turkey on chopped spinach and top with the sauce.
Makes 6 servings.