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Six Herb Turkey Breasts
from the kitchen of Sharmagne Leland-St. John

2 tablespoons sweet butter
2 tablespoons  flour
3 cups chicken stock
pinch of saffron
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon
1 teaspoon chopped fresh sage
1/4 cup lowfat sour cream

4 large turkey breasts
1 tablespoon sweet butter
Salt and white pepper
1/2 cup dry white wine

The sauce: Melt the butter in a sauce pan over medium heat.  Add flour and stir for 2 minutes.  Slowly whisk in sauce and saffron.  Bring to a boil, stirring constantly.  Boil until reduced to 1 1/4 cups (approximately 25 minutes), stirring occasionally.  Remove from heat and add the herbs and sour cream.

The turkey:
Rub the turkey breasts with salt and white pepper.  In a large skillet, melt the butter.  Add the turkey and cook until golden brown and cooked through.  Transfer to platter in a 250 degree oven.  Add the white wine to the skillet and bring to a boil, scraping up any browned bits.  Boil until reduced to 2 tablespoons.  Whisk in the sauce.  Simmer until slightly thickened.  Season to taste with the salt and white pepper.  Scrape into a gravy boat and serve with the turkey platter.


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