Turkey Breast Medallions with Blackberry Sauce

date: October 16, 2012
Updated on:
October 16, 2012

Nutrition Information (per serving)

calories
285
protein
28 g
sodium
406 mg
carbohydrates
29 g
fat
7 g
fiber
1 g
cholesterol
78 mg
Servings
4
Ingredients

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

Medallions
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

Instructions
  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.

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