Peppered Turkey Medallions with Chutney Sauce
Celebrate with this unique turkey entrée crowned with a savory sauce.
Ingredients
- 1 Tbsp mixed peppercorns
- 1 lb turkey tenderloins, cut into 3/4-inch medallions (strips)
- 1 tsp butter
- 2 tsp olive oil, divided
- 2 Tbsp minced green onion
- 1/4 cup turkey broth
- 2 Tbsp brandy
- 1/4 cup chopped chutney
Directions:
Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of turkey medallions. Refrigerate 30 minutes.
In large non-stick skillet, over medium heat, sauté medallions in butter and 1 teaspoon oil 4 to 5 minutes per side or until no longer pink in center. Remove medallions from pan and keep warm.
Add remaining teaspoon of oil to skillet and sauté onions 30 seconds. Add broth and cook 45 seconds to reduce liquid. Stir in brandy and cook 1 to 2 minutes. Reduce heat to low and blend in chutney.
To serve, place turkey medallions on a warm dinner plate. Pour chutney sauce over medallions.
Nutritional Info (per serving)
| CALORIES | 184 cals |
| Kilojoules | 770 kJ |
| Fat | 4.0 g |
| Saturated Fat | 1.0 g |
| Cholesterol | 75 mg |
| Sodium | 125 mg |
| Carbohydrates | 8.0 g |
| Fiber | 1.0 g |
| Total Sugars | 6.0 g |
| Protein | 29.0 g |
| Calcium | 40.0 mg |
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