Peppered Turkey Medallions With Chutney Sauce Recipe
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Summary
Ingredients
1/2 to 1 tablespoon mixed peppercorns
1 pound Turkey Tenderloins, cut into 1/2 inch medallions
1 teaspoon margarine
2 teaspoons olive oil, divided
2 tablespoons minced green onion
1/4 cup reduced sodium chicken bouillon
2 tablespoons brandy
1/4 cup chutney
Directions
Crush peppercorns in spice grinder, food processor or in mortar with pesde.
Press peppercorns onto both sides of turkey medallions.
Refrigerate 30 minutes.
Heat margarine and 1 teaspoon oil in large nonstick skillet over medium heat until hot.
Add medallions; cook 4 to 5 minutes per side or until turkey is no longer pink in center.
Remove medallions from pan; keep warm.
Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot; add onion.
Cook and stir 30 seconds.
Add bouillon and cook 45 seconds to reduce liquid.
Stir in brandy and cook 1 to 2 minutes.
Reduce heat to low; blend in chutney.
Press peppercorns onto both sides of turkey medallions.
Refrigerate 30 minutes.
Heat margarine and 1 teaspoon oil in large nonstick skillet over medium heat until hot.
Add medallions; cook 4 to 5 minutes per side or until turkey is no longer pink in center.
Remove medallions from pan; keep warm.
Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot; add onion.
Cook and stir 30 seconds.
Add bouillon and cook 45 seconds to reduce liquid.
Stir in brandy and cook 1 to 2 minutes.
Reduce heat to low; blend in chutney.
