Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- Two small turkey breast tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces
- 1/2 cup leeks (white part only), sliced
- 1/2 cup dry white wine (or water)
- 1/2-cup reduced sodium chicken broth
- 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon
- 1/4 cup nonfat sour cream
- 2 tablespoons Dijon-style mustard
Directions
1.Heat oil in a large skillet over medium heat.
2.Add the turkey and the leeks and cook for 5 minutes until turkey is browned, turning once.
3.Stir in the wine, broth and tarragon. Raise heat, bring to a boil then reduce heat to low. Cover and simmer for 5 minutes or until turkey is no longer pink in the center. Preferably, use a food thermometer to test the center of the meat which should be a minimum of 165º F to determine doneness. For more information on correct food temperatures, see our Danger Zone thermometer.
4.Transfer turkey to a serving plate and reserve liquids in the skillet. Raise heat to bring liquid to a boiling for 5 minutes until reduced to about 1/2 cup then return heat to low. Stir in the sour cream and mustard and heat through then spoon the sauce over the turkey and serve.