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