Turkey Medallions With Marsala Mustard Sauce Recipe
Summary
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 pound Turkey Tenderloins, cut into 2/3 inch medallions | ||
| Marsala wine | 1/2 Cup (16 tbs) | |
| 1/4 cup reduced sodium chicken bouillon | ||
| Dijon style Mustard | 2 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
Directions
Combine flour, salt and pepper in 9-inch pie plate.
Coat turkey medallions with flour mixture.
Combine 2 teaspoons flour mixture, wine, bouillon and mustard in small bowl; blend well.
Heat 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.
Add garlic to same skillet; cook and stir until lighdy browned.
Add wine mixture; cook and stir 1 minute or until mixture thickens.
Coat turkey medallions with flour mixture.
Combine 2 teaspoons flour mixture, wine, bouillon and mustard in small bowl; blend well.
Heat 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.
Add garlic to same skillet; cook and stir until lighdy browned.
Add wine mixture; cook and stir 1 minute or until mixture thickens.
Chef
