Recipe: Peppered Turkey Medallions with Chutney Sauce

Peppered Turkey Medallions with Chutney Sauce
Servings: 4

1 tablespoon mixed peppercorns
1 pound turkey tenderloins cut into 3/4-inch medallions
1 teaspoon butter
2 teaspoons olive oil divided
2 tablespoons minced green onion
1/4 cup turkey broth
2 tablespoons brandy
1/4 cup chopped chutney

Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of turkey medallions. Refrigerate 30 minutes.

In large non-stick skillet, over medium heat, saute medallions in butter and 1 teaspoon oil 4 to 5 minutes per side or until no longer pink in center. Remove medallions from pan and keep warm.

Add remaining teaspoon of oil to skillet and saute onions 30 seconds. Add broth and cook 45 seconds to reduce liquid. Stir in brandy and cook 1 to 2 minutes. Reduce heat to low and blend in chutney.

To serve, place turkey medallions on a warm dinner plate. Pour chutney sauce over medallions.

Recipe by The National Turkey Federation.