m (Robot: Changing Category:Turkey Recipes) |
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== Ingredients == |
== Ingredients == |
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− | * 1 |
+ | * 1 tbsp mixed peppercorns or to taste |
− | * 1 lb |
+ | * 1 lb [[Turkey]] TENDERLOINS cut into 3/4-inch medallions |
− | * 1 |
+ | * 1 tsp butter |
− | * 2 |
+ | * 2 tsp [[olive oil]] divided |
− | * 2 |
+ | * 2 tbsp minced [[green onions|green onion]] |
− | * 1/4 |
+ | * 1/4 cup reduced-sodium [[Chicken]] bouillon |
− | * 2 |
+ | * 2 tbsp [[brandy]] |
− | * 1/4 |
+ | * 1/4 cup chopped chutney |
== Directions == |
== Directions == |
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[[Category:Shallot Recipes]] |
[[Category:Shallot Recipes]] |
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[[Category:Thanksgiving Leftovers]] |
[[Category:Thanksgiving Leftovers]] |
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− | [[Category:Turkey Meat Recipes]] |
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[[Category:Turkey meat Recipes]] |
[[Category:Turkey meat Recipes]] |
Latest revision as of 03:24, 6 October 2012
Ingredients
- 1 tbsp mixed peppercorns or to taste
- 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 cup reduced-sodium Chicken bouillon
- 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, saute medallions in margarine and 1 teaspoon oil 4 to 5 minutes per side or until they are no longer pink in center.
- Remove medallions from pan and keep warm.
- Add remaining teaspoon of oil to skillet and saute 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, pour chutney sauce over medallions.