Mouths will water over this flavorful entrée in a light lemony sauce.
2 turkey tenderloins, cut into 1-inch-thick medallions
1/2 cup Dierbergs flour
1 teaspoon grated lemon peel
Freshly ground black pepper
3 tablespoons Dierbergs olive oil (divided)
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed and drained (optional)
Flatten turkey medallions with heel of hand. On sheet of waxed paper, combine flour, lemon peel and pepper; reserve 1 tablespoon for sauce. Lightly coat both sides of medallions in flour mixture, shaking off excess. In large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook turkey in batches adding additional oil as needed until turkey is no longer pink, about 2 to 3 minutes per side. Remove from skillet. In same skillet, stir in garlic and the reserved 1 tablespoon flour mixture until smooth. Whisk in wine, broth and lemon juice; cook stirring occasionally until thickened, about 3 to 4 minutes. If desired, garnish with capers.
Makes 6 servings
Servings: Per servingCalories: