Source: dLife

Turkey with creamy tarragon sauce topped with goat cheese.

Servings

2 fennel bulb , cored and cut into thin wedges
1 large onion , cut into thin wedges
3 serving turkey breast tenderloin, raw (about 2 1/4 pounds)
0.5 cup low fat unsalted chicken broth
1 tbsp tarragon, leaves, dried , crushed
0.25 tsp salt
0.25 tsp black pepper
0.25 cup fat free half and half
4 tsp cornstarch
2 oz goat cheese , chevre, crumbled (equal to 1/2 cup)
0.25 cup chopped parsley , fresh

1 In a 3 1/2- or 4-quart slow cooker place fennel and onion. Add turkey combine in a small bowl the broth, mustard, tarragon, salt, and pepper. Pour over turkey in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3 Remove turkey to a serving platter, reserving cooking liquid. Cover turkey with foil to keep warm.
4 If using low-heat setting, turn to high-heat setting. Combine in a small bowl half-and-half and cornstarch. Stir into mixture in cooker. Cover and cook for 15 minutes more or until thick. To serve, cut turkey into serving-size pieces. Spoon vegetable mixture over turkey. Sprinkle with goat cheese and parsley.

Goes great with baked sweet potatoes.