This elegant meal is very simply pulled together with just a couple of tricks. The creamy sauce for the medallions is created with sour cream and subtly seasoned with tarragon, apricot preserves and lemon juice. The cornstarch binds the sauce so that the sour cream will not break (or curdle). Serve with baby carrots and rice pilaf.
To add further color and texture to the meal, you might want to add fresh tomato wedges to each plate. For dessert, serve fresh bakery apple dumplings or try some from the freezer section of the supermarket.
In this recipe, it's a good idea to place the preserves in a Pyrex measuring cup for the microwave and then stir the other ingredients into it.
Turkey medallions, mushrooms and tarragon
2 tablespoons apricot preserves, melted in the microwave
1/2 cup sour cream
1/2 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon canola or olive oil
salt and pepper to taste
1 1/2 pounds turkey fillets
8 ounces fresh mushrooms, cleaned and sliced
1 teaspoon tarragon
To the melted preserves, add the sour cream (regular or low-fat), cornstarch and lemon juice and mix.
In a large skillet, add olive oil and heat over medium high heat. Sprinkle each side of the turkey fillets with salt. When the oil is hot, add turkey and brown for about 1 1/2 minutes per side. Remove turkey and hold on a plate for a few minutes.
To the same pan, add the mushrooms and saute for 2 minutes. Lower heat to medium and add the sour cream mixture, stirring with the mushrooms.
Return the turkey to the skillet and cover with the sauce.
Cook gently for five minutes and then stir in the tarragon and add additional salt, if necessary.
Serve immediately with the sauce and mushrooms spooned over the turkey medallions.