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1 lb. oven roasted breast of
1 Tbsp. butter
1 Tbsp. flour
3/4 c. milk
2 Tbsp. chopped fresh parsley
1/2 tsp. tarragon
1/2 c. sour cream
1 Tbsp. mustard

Cut turkey into 1/4-inch slices; set aside. Melt butter
on medium in large skillet. Stir in flour, parsley and tarra-
gon. Gradually add milk, stirring constantly until thickened.
Add turkey; bring to boil, then turn down heat. Cover and
simmer 10 minutes. Place turkey on platter. Stir sour cream
and mustard into sauce. Do not boil. Serve with turkey.
Makes 4 servings.

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