Prep 5 mins
Cook 18 mins
These turkey medallions will definitely tempt your palate! Turkey tenderloins are cut from the center of the turkey breast. The sauce gets its mellow sweetness from the caramelized onions and apple cider. An impressive presentation for those busy nights when you want something quick, easy and Mm-mm good!
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2-2 lbs turkey breast tenderloins
- 2 tablespoons olive oil, divided
- 2 cups chopped onions
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 1 cup low-fat chicken broth
- 3⁄4 cup apple cider
- Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm.
- Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes.
- Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.
These were very tasty. I couldn't find apple cider so I subbed apple juice. I added a flour & water roux b/c it wasn't thickening up as much as I wanted it to but it tasted great.