1 lb. roast turkey breast, sliced
1 tbsp. butter
1 tbsp. flour
3/4 c. milk
2 tbsp. chopped parsley
1 tsp. tarragon leaves
1/2 c. sour cream
1 tbsp. Dijon mustard

Melt butter in large skillet. Stir in flour. Add milk, parsley and tarragon. Cook on medium heat until thick and boiling. Add turkey slices. Simmer 10 minutes. Remove turkey. Add sour cream and mustard. Stir and heat through. Serve with turkey.

For richer sauce: Substitute cream or half & half for milk and/or substitute cream cheese for sour cream.

For lighter sauce: Use lowfat milk and plain yogurt instead of sour cream.