Tarragon Dijon Turkey Medallions

Keeping turkey breasts tender and moist can be a trick, so cook quickly and find a good source of moist boneless breast.  Quick browning, and then finishing in a dijon cream, assures tender turkey.
2 boneless turkey breasts, about 1-1/2 lb
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced, or 2 Tbsp purple onion, minced

1/2 cup chicken broth
1/2 cup white wine
1 cup heavy cream
2 Tbsp Dijon Mustard
1/4 cup sliced black olives
palmful parsley, minced

Slice the turkey breasts deeply on a bias to form 1/2- inch medallions. Each breast should form about 5 medallions.

Melt the butter in the olive oil in a large non-stick skillet. Brown a batch of 5-6 medallions for 2 minutes on each side.

Set first batch aside on a plate while second batch browns.

Salt and pepper medallions to taste as you brown them. Set remaining browned medallions aside on plate.

Toss shallot or onion into the skillet and brown for 3-5 minutes, stirring occasionally.

Add the broth, wine and cream to skillet and bring to a gentle boil. Let sauce reduce by about a third and then whisk in the mustard. The sauce should coat the back of a wooden spoon, and leave a dry trail as you sweep the bottom of the skillet.

Return the turkey medallions to the sauce, cover and cook another 5-8 minutes, until the medallions are just cooked through.

Avoid overcooking the turkey breasts as they can dry out and become tough very easily. Scatter the medallions with the olives and the parsley and serve.

Serves 4.

Cook's Note:  I have found Trader Joe's turkey breasts to be consistently moist and tender.  That is what I used for this recipe.