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.