Ingredients Edit

  • 1 tbsp mixed peppercorns or to taste
  • 1 lb Turkey TENDERLOINS cut into 3/4-inch medallions
  • 1 tsp butter
  • 2 tsp olive oil divided
  • 2 tbsp minced green onion
  • 1/4 cup reduced-sodium Chicken bouillon
  • 2 tbsp brandy
  • 1/4 cup chopped chutney

Directions Edit

  1. Crush peppercorns in spice grinder, food processor or in a mortar with pestle.
  2. Pat peppercorns on both sides of Turkey medallions.
  3. Refrigerate 30 minutes.
  4. 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.
  5. Remove medallions from pan and keep warm.
  6. Add remaining teaspoon of oil to skillet and saute onions 30 seconds.
  7. Add broth and cook 45 seconds to reduce liquid.
  8. Stir in brandy and cook 1 to 2 minutes.
  9. Reduce heat to low and blend in chutney.
  10. To serve, pour chutney sauce over medallions.

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