Peppered Turkey Medallions with Chutney Sauce



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


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.

Nutrition Facts

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