© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c flour
1/4 tsp salt
1/4 tsp pepper
1 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions
1/2 c Marsala wine
1/4 c TURKEY BROTH or reduced-sodium chicken broth
2 tsp Dijon mustard
1 tbsp olive oil
1 Clove garlic, minced
In 9-inch pie plate combine flour, salt and pepper. Dredge turkey medallions in flour mixture. Reserve 2 teaspoons of remaining flour mixture and combine with wine, broth and mustard.
Heat oil in large nonstick skillet, over medium heat. Add and sauté turkey medallions 4 to 5 minutes per side or until turkey is no longer pink in center. Remove medallions from pan and keep warm.
Over medium heat, sauté garlic until lightly browned. Add wine mixture, stirring constantly 1 minute or until mixture thickens.
To serve, pour sauce over medallions.
236 Total Calories
4 g Total Fat
15 % Daily Total Fat
70 g Cholesterol
309 mg Sodium
10 g Total Carbohydrates
29 g Protein