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Ingredients
- 1 tbs mixed peppercorns
- 1 lbs turkey tenderloins cut into 3/4" medallions
- 1 tsp Margerine
- 2 tsp olive oil, divided
- 2 tbs minced green onion
- 4 tbs reduced sodium chicken bouillon
- 2 tbs brandy
- 4 tbs chopped chutney
Directions
- Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of turkey medallions. Refrigerate 30 minutes.
- In large non-stick skillet, over medium heat, saute medallions in margarine and 1 teaspoon oil 4 to 5 minutes per side or until they are no longer pink in center.
- Remove medallions from pan and keep warm.
- Add remaining teaspoon of oil to skillet and saute onions 30 seconds. Add broth and cook 45 seconds to reduce liquid. Stir in brandy and cook 1 to 2 minutes.
- Reduce heat to low and blend in chutney.
- To serve, pour chutney sauce over medallions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 21 | 35% |
| Total Fat 2.38g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 122mg | 5% |
| Potassium 32mg | 1% |
| Total Carbs 6.48g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.42g | 3% |
| Protein 0.28g | 0% |
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