Turkey Breasts With Pears and Fresh Tarragon |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Mom found this recipe in her issue of Good Housekeeping March 2006. I changed a few ingredients and steps, but other than that, relatively true to the original recipe. Ingredients:
1 tablespoon olive oil or 1 tablespoon grapeseed oil |
4 turkey breast |
salt, to taste |
black pepper, to taste |
2 firm ripe pears, peeled, cored, cut into 1/2 inch wedges |
1 cup low sodium chicken broth (salt-free homemade is best!) |
1/4 cup dried tart cherries or 1/4 cup cranberries |
2 tablespoons dijon mustard |
1 1/2 cups fresh baby spinach leaves |
1 tablespoon fresh tarragon, minced |
Directions:
1. Heat up the oil in a large skillet over medium-high heat. Sprinkle the turkey breasts with salt and pepper. Cook 6-8 minutes on each side until golden brown. Transfer the turkey to a hot oven (350 degrees).
2. To the same skillet add the pear slices. Reduce the heat a little and cook the pears for approximately 3 mintues or until browned.
3. Add the chicken broth, dried fruit, and Dijon mustard, scraping up the brown bits (fond) on the bottom of the skillet. Increase the heat to high and cook 4-5 minutes or until the pan sauce thickens slightly and the pears are tender. Stir occasionaly to avoid burning and reduce heat if necessary.
4. Return the turkey breasts to the pan and heat through, spooning the pear sauce over the meat.
5. {{Lightly}} wilt the spinach leaves by steaming either on the range top or in the microwave oven.
6. Divide the wilted spinach onto 4 plates. Top with the turkey breast, pears and sauce. Garnish each serving with fresh tarragon. Add a sprinkle or two of salt and pepper if you wish.
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