Ingredients

2 tsp. olive oil
1 lb. turkey fillet slices
1/2 tsp. salt
fresh ground pepper to taste
3/4 C. orange juice
2 Tbsp. lemon juice
2 Tbsp. currant jelly
1/2 tsp. dried tarragon, crushed
1 Tbsp. butter

Cooking Instructions

In a large skillet, heat the oil, half a tsp. 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, for 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)