Turkey Breast Medallions with Blackberry Sauce

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 16, 2012

Nutrition Information (per serving)

28 g
406 mg
29 g
7 g
1 g
78 mg

Blackberry Sauce
1½ cups Chicken Stock
2 Tbsp diced shallots
¼ cup white wine
½ cup crushed fresh or frozen blackberries, strained

½ cup all-purpose flour
½ cup cornmeal
¾ tsp ground cumin
¾ tsp chili powder
¾ tsp ground coriander
¾ tsp garlic powder
¼ tsp salt (optional)
Pinch black pepper
1 lb boneless turkey breast, fat removed
4 tsp butter

  1. In a small saucepan, bring chicken stock to a boil and reduce by half. Set aside.
  2. Lightly coat a medium sauté pan with canola oil and sauté shallots until translucent. Add wine and cook until it is almost evaporated.
  3. Add blackberries and stock. Cook until liquid is reduced by half. Keep warm.
  4. In a shallow bowl, combine flour, cornmeal, cumin, chili powder, coriander, garlic powder, salt and pepper. Set aside.
  5. Slice turkey breasts into 2-ounce portions. Pound with meat mallet between sheets of wax paper until ¼-inch thick.
  6. Melt butter in a large sauté pan. Dredge turkey medallions in seasoned flour and sauté in butter for 3 to 5 minutes on each side, or until golden brown.
  7. Serve 2 turkey medallions with 2 tablespoons blackberry sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.