Peppered Turkey Medallions with Chutney Sauce

Peppered Turkey Medallions with Chutney Sauce Ingredients

1 Tablespoon mixed peppercorns	2 Tablespoons minced green onion
1 Pound TURKEY TENDERLOINS cut into 3/4-inch medallions	1/4 Cup TURKEY BROTH
1 Teaspoon butter	2 Tablespoons brandy
2 Teaspoons olive oil divided	1/4 Cup chopped chutney

Instructions for Peppered Turkey Medallions with Chutney Sauce

1. Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of turkey medallions. Refrigerate 30 minutes.
2. In large non-stick skillet, over medium heat, saute medallions in butter and 1 teaspoon oil 4 to 5 minutes per side or until no longer pink in center. Remove medallions from pan and keep warm.
3. 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.
4. To serve, place turkey medallions on a warm dinner plate. Pour chutney sauce over medallions.

Main Ingredient: TurkeyCuisine: American

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