1/3 c  Red currant jelly
1/2 c  Turkey stock
1/4 c  Whipping cream
1 1/2 ts Prepared horseradish
3/4 ts Dijon mustard
Salt & pepper
8 sl Turkey breast (1/4" thick)
Snipped fresh chives (for
Garnish)

For sauce, heat jelly, stock & cream in 10″ nonstick skillet over med
high heat until boiling. Let boil, uncovered, until thick & syrupy,
about 3 minutes. Add horseradish & pepper & mix well. Adjust
seasoning. Add turkey slices to pan. Use tongs to turn meat until
heated through. Sauce can be made ahead & refrigerated. Gently reheat
in skillet & finish as above. Garnish glazed turkey slices with
chives. Serve hot.

Sauce: