Turkey Fillets in Tarragon Sauce

• 2 tablespoons vegetable oil
• 2 pounds boneless turkey breast, cut in 4 fillets, or use rather thick turkey cutlets
• 2 green onions, chopped
• 1 clove garlic, minced
• 2 tablespoons flour
• 1 cup chicken stock
• salt
• fresh ground pepper
• 1 tablespoon chopped fresh tarragon OR 1 teaspoon dried tarragon
• 1 cup plain yogurt, room temperature

Heat the oil in a skillet large enough to hold the turkey fillets in one layer. Over moderate heat, saute the turkey pieces, turning occasionally, until well browned. Remove to a warm place.
Saute the minced shallot and garlic in the skillet juices 3-4 minutes, stirring frequently until soft. Stir in the flour, a little at a time, to make a smooth paste and cook 1 minute, stirring; then gradually stir in a little of the chicken stock, continuing until the stock is used up and the sauce is smooth and quite thick.
Return the turkey pieces to the pan, season with a little salt and fresh pepper to taste, spoon the sauce over the turkey, and sprinkle tarragon on top. Cover and simmer over very low heat about 5 minutes more. Stir in the yogurt and heat, but do not boil.
Spoon the sauce over the fillets and serve.