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Turkey Medallions With Marsala Mustard Sauce

Healthycooking's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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
Directions

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.
Add medallions.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish

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