This meal is special enough to be served at a dinner party, and yet simple enough to be prepared when you have just got back from work and have lots of hungry mouths to feed. Tarragon has a sweet flavour which complements fish, poultry and pork well. It is known in France as the King of Herbs, and is commonly used in the French kitchen. The traditional version of this recipe uses double cream, but for reasons of price and calories I use creme fraiche. The quantities shown in this recipe serve 2, and it is best served with steamed new potatoes and vegetables.

Ingredients

• 2 125g Turkey breast steaks
• 50ml Chicken stock
• 50ml White wine
• 100ml Creme fraiche
• 1 tbsp Fresh tarragon, chopped
• 1 tsp Wholegrain mustard

Method

1. Fry the turkey steaks over a high heat until golden on both sides. This will take approximately 10 minutes.
2. Add the stock to the turkey and simmer for 10 minutes, adding more water as necessary.
3. Add the mustard and creme fraiche to the turkey and stir to a smooth sauce. Simmer for a further 5 minutes.
4. Add the white wine and tarragon to the sauce, stir well and simmer for a further 5 minutes.
5. Serve immediately.