Categories: Poultry, Sauces 
      Yield: 4 servings 
  
      2 ts Olive Oil 
      1 lb Turkey Fillet Slices 
    1/2 ts Salt 
           Fresh Ground Pepper To Taste 
    3/4 c  Orange Juice 
      2 tb Lemon Juice 
      2 tb Currant Jelly 
    1/2 ts Dried Tarragon, Crushed 
      1 tb Butter 
  
  In a large skillet, heat the oil, half a teaspoon 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, 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. From: Syd's Cookbook.