Turkey Medallions With Marsala Mustard Sauce
|All purpose flour||1⁄4 Cup (4 tbs)|
|Turkey tenderloins||1 Pound, cut into 2/3 inch medallions|
|Marsala wine||1⁄2 Cup (8 tbs)|
|Reduced sodium chicken bouillon||1⁄4 Cup (4 tbs)|
|Dijon style mustard||2 Teaspoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
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.
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.
Serving size: Complete recipe
Calories 1153 Calories from Fat 276
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 200 mg66.7%
Sodium 3512.4 mg146.4%
Total Carbohydrates 91 g30.4%
Dietary Fiber 0.99 g4%
Sugars 30.2 g
Protein 88 g176%
Vitamin A 0.01% Vitamin C 9.3%
Calcium 10.4% Iron 31.2%
*Based on a 2000 Calorie diet