- 1 1/2 ounces pancetta or bacon, cut into 1/3-inch-wide strips
- 1 cup whipping cream
- 1/3 cup chopped onion
- 4 large sprigs fresh tarragon plus 4 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
- 2 12-ounce skinless boneless turkey breast tenderloins
- 1 tablespoon vegetable oil
- Cook pancetta in medium skillet over high heat until crisp, about 2 minutes.
- Bring cream, onion, and tarragon sprigs to boil in heavy small saucepan. Remove from heat. Cover and steep 25 minutes. Strain mixture into saucepan. Boil tarragon cream until reduced to 1/4 cup, about 4 minutes. Whisk in chopped tarragon and mustard. Season with salt and pepper. Keep warm.
- Cut each tenderloin crosswise into 4 pieces. Using mallet, pound each piece between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add turkey and sauté until cooked through, about 2 minutes per side. Transfer turkey to 4 plates. Spoon tarragon cream over and sprinkle with pancetta.