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Sauteed Rosemary And Orange Turkey Medallions
4 servings
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Sauteed Rosemary And Orange Turkey Medallions Ingredients
1/4 c
Flour
1/4 c Minced
shallot
s
1/4 ts
Salt
1
Garlic
clove; minced
1/4 ts Freshly-ground black
pepper
1/2 c
Chicken
glace; see * Note
1 lb Turkey
scallop
ine
1 tb Chopped fresh
rosemary
2 tb
Olive oil
(or 1 tspn dried
rosemary
)
1/4 c Dry
white wine
1 tb Unsalted
butter
1/4 c Fresh
orange
juice
Instructions for Sauteed Rosemary And Orange Turkey Medallions
* 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 1/4 cup, 2 to 3 minutes. Add the chicken glace and bring to a boil. Boil until the liquid is reduced to about 1/2 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-04-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
Main Ingredient:
Turkey
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Butter
Chicken
Flour
Garlic
Olive Oil
Orange
Rosemary
Salt
Scallop
Shallot
White Wine
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