Heat the oil in a skillet large enough to hold the turkey fillets
layer. Over moderate heat, saute the turkey pieces, turning occasionally,
until well browned. Remove to a warm place.
Saute the minced shallot or green onion
garlic in the skillet juices 3 to 4 minutes, stirring frequently
Stir in the flour, a little at a time, to make a smooth paste
and cook 1
minute, stirring constantly. Gradually stir in a little of the chicken
broth, continuing until the stock is used up and the sauce is smooth
Return the turkey cutlets to the pan, season with a little
fresh pepper to taste, spoon the sauce over the turkey, and sprinkle
tarragon on top. Cover and simmer over very low heat for about 5 minutes
longer. Stir in the yogurt and heat, but do not boil.
sauce over the fillets and serve.
Calories per serving: 346
Fat per serving: 8.8g