Sauteed rosemary and orange turkey medallions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 1 | pounds | Turkey scallopine |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Dry white wine |
| ¼ | cup | Fresh orange juice |
| ¼ | cup | Minced shallots |
| 1 | Garlic clove; minced | |
| ½ | cup | Chicken glace; see * Note |
| 1 | tablespoon | Chopped fresh rosemary |
| (or 1 tspn dried rosemary) | ||
| 1 | tablespoon | Unsalted butter |
Directions
* Note: See the "Brown Chicken Stock" recipe which is included in this collection.
On a sheet of waxed paper, mix the flour, salt, and pepper. Dredge the turkey slices in the flour mixture and shake off the excess. In a large skillet, warm the oil over medium heat. Add the turkey slices and cook until just cooked through, about 3 minutes per side. Transfer the turkey to a serving platter and cover loosely with foil to keep warm. Wipe out the skillet. Add the wine, juice, shallots, and garlic, and bring to a boil over medium-high heat. Boil until the wine mixture is reduced to about ¼ cup, 2 to 3 minutes. Add the chicken glace and bring to a boil. Boil until the liquid is reduced to about ½ cup, 2 to 3 minutes. Remove the skillet from the heat. Stir in the rosemary and butter. Pour the sauce over the turkey slices and serve. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9117 broadcast 04-28-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-04-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.