French Turkey Fillets
|Boneless skinless turkey breast fillets||1 Pound (1 Package, Perduea Fit 'N Easy)|
|Ground black pepper||To Taste|
|Vegetable oil||1 Tablespoon|
|Light margarine||2 Tablespoon, divided|
|Minced shallots||3 Tablespoon|
|Red wine||2⁄3 Cup (10.67 tbs)|
Pat turkey dry and season with salt and pepper.
In large nonstick skillet over medium-high heat, heat oil.
Add fillets and cook 2 minutes on each side or until lightly browned.
Reduce heat to medium-low; cook 2 to 3 minutes longer on each side until cooked through.
Remove fillets and set aside.
Heat 1 tablespoon margarine in skillet until melted.
Add shallots; cook and stir 1 minute.
Stir in wine.
Increase heat to medium-high; boil wine 1 to 2 minutes until reduced to thick, syrupy sauce.
Remove skillet from heat.
Stir in remaining margarine.