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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Turkey medallions with a Dijon cream sauce are a nice change of pace from beef Stroganoff. Ingredients:
1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch slices |
2 tablespoons canola oil, divided |
1 cup sliced fresh mushrooms |
1 cup julienned sweet red pepper |
1/2 cup chopped onion |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) chicken broth |
1 cup (8 ounces) sour cream |
2 tablespoons dijon mustard |
2 tablespoons minced fresh parsley |
hot mashed potatoes, optional |
Directions:
1. In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm.
2. In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired. Yield: 4 servings.
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