Ingredients:
1/3 cup red currant jelly
1/2 cup turkey stock
1/4 cup whipping cream
1 1/2 teaspoons prepared horseradish
3/4 teaspoon Dijon mustard
Salt & pepper
8 small turkey breasts (1/4" thick)
Snipped fresh chives (for garnish)
Directions:
For sauce, heat jelly, stock and cream in 10" nonstick skillet over med high heat until boiling. Let boil, uncovered, until thick and syrupy, about 3 minutes. Add horseradish and pepper and mix well. Adjust seasoning. Add turkey slices to pan. Use tongs to turn meat until heated through. Sauce can be made ahead and refrigerated. Gently reheat in skillet and finish as above. Garnish glazed turkey slices with chives. Serve hot.
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