2 ts Olive Oil
1 lb Turkey Fillet Slices
1/2 ts Salt
Fresh Ground Pepper To Taste 3/4 c Orange Juice
2 tb Lemon Juice
2 tb Currant Jelly
1/2 ts Dried Tarragon, Crushed
1 tb Butter
In a large skillet, heat the oil, half a teaspoon at a time and cook the turkey in 4 batches over medium high heat for about 2 minutes on each side or until cooked. Sprinkle with about half the salt and pepper. Remove from the pan and hold in a warm oven. Turn the heat to high and pour in the orange juice and lemon juice; stir in the currant jelly, tarragon and the remaining salt and pepper. Boil until slightly thickened, about 4 minutes. Stir in any juices that have collected around the turkey and boil for 1 minute. Remove the pan from the heat and swirl in the butter. Pour over the turkey and serve. From: Syd’s Cookbook.