Peppered Turkey Medallions with Chutney Sauce

Ingredients

 * 1 	tbsp  	mixed peppercorns or to taste
 * 1 	lb 	TURKEY TENDERLOINS cut into 3/4-inch medallions
 * 1 	tsp 	margarine
 * 2 	tsp 	olive oil divided
 * 2 	tbsp 	minced green onion
 * 1/4 	cup 	reduced-sodium chicken bouillon
 * 2 	tbsp 	brandy
 * 1/4 	cup 	chopped chutney

Directions

 * 1) Crush peppercorns in spice grinder, food processor or in a mortar with pestle. 
 * 2) Pat peppercorns on both sides of turkey medallions. 
 * 3) Refrigerate 30 minutes.
 * 4) In large non-stick skillet, over medium heat, saute medallions in margarine and 1 teaspoon oil 4 to 5 minutes per side or until they are no longer pink in center.
 * 5) Remove medallions from pan and keep warm.
 * 6) Add remaining teaspoon of oil to skillet and saute onions 30 seconds. 
 * 7) Add broth and cook 45 seconds to reduce liquid. 
 * 8) Stir in brandy and cook 1 to 2 minutes.
 * 9) Reduce heat to low and blend in chutney.
 * 10) To serve, pour chutney sauce over medallions.