It’s quite easy to forget about turkey, in the same way we forget about eggnog after the holidays. Sure, we know it’s there in the market, right next to the chicken, but it rarely ends up in the shopping cart. Maybe we might rethink this.
Turkey Breast Medallions with Blackberry Sauce
For the sauce:
1 1/2C chicken stock, low salt, low fat
2T diced shallots
1/4C white wine
1/2C crushed fresh or frozen blackberries, strained
For the medallions:
1/2C all-purpose flour
3/4t ground cumin
3/4t chili powder
3/4t ground coriander
3/4t garlic powder
1/4t salt (optional)
pinch, black pepper
1 lb boneless, skinless turkey breast, fat removed
4t butter, unsalted
In a small saucepan, bring the chicken stock to a full boil, and reduce by half; set aside.
Lightly coat a medium saute pan with a neutral oil, such as canola, and saute shallots until translucent (also called “sweating” the shallots). Add the white wine and cook until the wine is almost evaporated.
Add the strained blackberries, and chicken stock. Cook until liquid is reduced by half. Keep warm.
In a shallow bowl, combine the dry ingredients; set aside.
Slice the turkey breasts into 2 ounce portions. Pound each with a meat mallet between sheets of wax papper, or in a zip lock bag, until each is 1/4″ thick. Don’t overdo this.
Melt the butter in a large saute pan. Dredge the medallions in the seasoned flour and saute the medallions 3-5 minutes on each side, or until golden brown. Serve 2 medallions with 2 tablespoons of blackberry sauce.
Don’t expect leftovers.
Calories: 258, Carbs: 29 gm, Fat: 7 gm, Protein: 28 gm.
Recipe: courtesy “Canyon Ranch Cooks”
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012.