Sauteed rosemary and orange turkey medallions

4 servings

Ingredients

Quantity Ingredient
¼ cup Flour
¼ teaspoon Salt
¼ teaspoon Freshly-ground black pepper
1 pounds Turkey scallopine
2 tablespoons Olive oil
¼ cup Dry white wine
¼ cup Fresh orange juice
¼ cup Minced shallots
1 Garlic clove; minced
½ cup Chicken glace; see * Note
1 tablespoon Chopped fresh rosemary
(or 1 tspn dried rosemary)
1 tablespoon Unsalted butter

Directions

* Note: See the "Brown Chicken Stock" recipe which is included in this collection.

On a sheet of waxed paper, mix the flour, salt, and pepper. Dredge the turkey slices in the flour mixture and shake off the excess. In a large skillet, warm the oil over medium heat. Add the turkey slices and cook until just cooked through, about 3 minutes per side. Transfer the turkey to a serving platter and cover loosely with foil to keep warm. Wipe out the skillet. Add the wine, juice, shallots, and garlic, and bring to a boil over medium-high heat. Boil until the wine mixture is reduced to about ¼ cup, 2 to 3 minutes. Add the chicken glace and bring to a boil. Boil until the liquid is reduced to about ½ cup, 2 to 3 minutes. Remove the skillet from the heat. Stir in the rosemary and butter. Pour the sauce over the turkey slices and serve. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9117 broadcast 04-28-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-04-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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