© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp mixed peppercorns
1 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions
1 tsp butter
2 tsp olive oil, divided
2 tbsp minced green onion
1/4 c TURKEY BROTH
2 tbsp brandy
1/4 c prepared chutney
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 nonstick 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 1 teaspoon 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.
Total Calories 200
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 75 g
Sodium 125 mg
Potassium 89 mg
Total Carbohydrates 8 g
Sugars 6 g
Protein 29 g
% Daily Protein 2
% Daily Vitamin C 6
% Daily Calcium 4
% Daily Iron 10