Spice it up with Chutney!
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.
Republished with permission, National Turkey Federation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 268 | ||
Calories from Fat: 104 (39%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.6g | 15 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 87.7mg | 27 % | |
Sodium 349.4mg | 12 % | |
Potassium 369.3mg | 10 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.8g | ||
Protein 33.2g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.