Turkey Medallions with Honey Chipotle Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
350
protein 
27 g
sodium 
643 mg
carbohydrates 
33 g
fat 
13 g
fiber  
4 g
cholesterol 
86 mg
Servings 
4
Ingredients 

Potato Medley
2 cups sweet potatoes, diced
1½ cups Yukon gold potatoes, diced
2 tsp extra virgin olive oil
¼ tsp sea salt 
¼ tsp freshly ground black pepper   
½ tsp granulated garlic

Sautéed Kale
1 bunch fresh kale
2 Tbsp shallots, sliced
1 tsp extra virgin olive oil
2 Tbsp water
½ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp cider vinegar

Turkey Medallions
1 lb boneless, skinless turkey breast tenderloins
¼ tsp sea salt
½ tsp extra virgin olive oil
¼ tsp freshly ground black pepper

Honey Chipotle Sauce
2 Tbsp softened unsalted butter
2 Tbsp honey
2 Tbsp warm water
¼ tsp sea salt
¼ tsp chipotle powder

Instructions 
  1. Preheat oven to 400F.
  2. In a large bowl, mix first amount of olive oil with salt, pepper and garlic granules. Add diced sweet and Yukon potatoes and toss to coat. Transfer to a large baking sheet and roast potatoes for 10 minutes, or until tender.
  3. In a large sauté pan over medium heat, sauté shallots in olive oil. Add kale leaves, salt and pepper. Add water to steam and soften vegetables. Finish with vinegar.
  4. Cut turkey breasts into 2-ounce medallions. Pound thin and season with salt and pepper. Heat olive oil in a large sauté pan and add turkey. Cook over medium heat 2 to 3 minutes on each side, or until golden brown.  Remove turkey medallions from pan. Add Honey Chipotle Sauce to pan and cook until butter is melted and sauce is slightly thickened.
  5. In a small bowl mix all ingredients until combined. Set aside. The mixture will be slightly chunky.
  6. Serve ¾ cup potato medley with 1 cup sautéed kale and 2 turkey medallions. Top with 1 tablespoon Honey Chipotle Sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.