Ingredients:

• 1 tablespoon olive oil
  
• Two small turkey breast tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces
  
• 1/2 cup leeks (white part only), sliced
  
• 1/2 cup dry white wine (or water)
  
• 1/2-cup reduced sodium chicken broth
  
• 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon
  
• 1/4 cup nonfat sour cream
  
• 2 tablespoons Dijon-style mustard

Directions:

1. Heat oil in a large skillet over medium heat.
   
2. Add the turkey and the leeks and cook for 5 minutes until turkey is browned, turning once.
   
3. Stir in the wine, broth and tarragon. Raise heat, bring to a boil then reduce heat to low. Cover and simmer for 5 minutes or until turkey is no longer pink in the center. Preferably, use a food thermometer to test the center of the meat which should be a minimum of 165º F to determine doneness.
4. Transfer turkey to a serving plate and reserve liquids in the skillet. Raise heat to bring liquid to a boiling for 5 minutes until reduced to about 1/2 cup then return heat to low. Stir in the sour cream and mustard and heat through then spoon the sauce over the turkey and serve.