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Medallions of Turkey Breast with Apples and Prosecco
- Breast
- Lunch
- Dinner
- Everyday
- 30 minutes to an hour
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
- 2 9 oz. (255 g) Ontario boneless turkey breasts, tenderloin removed, cut into 2 oz (60 g) medallions
- 1 tbsp (15 mL) unsalted butter
- ½ tbsp (7.5 mL) grapeseed oil, or olive oil
- 1 ½ cup (375 mL) all-purpose flour
- ½ cup (125 mL) Prosecco or medium dry white wine
- ¼ cup (60 mL) minced shallot or onion
- 1 tsp (5 mL) minced garlic
- 1 large apple (of choice), cored and sliced thinly
- 1 cup (250 mL) turkey or chicken stock
- ½ cup (125 mL) 35% cream
- ¼ cup (60 mL) aromatic herbs, such as tarragon, dill, or parsley
- 1 tsp (5 mL) each salt and pepper, or to taste
Instructions
- With flat side of meat tenderizing mallet, gently pound medallions to a thickness of ¼ inch (.6 cm)
- In a heavy, large non-stick frying pan, melt butter and add oil. Place on burner and set to medium high heat.
- Dredge medallions in flour, shaking off excess flour, and brown in pan, both sides, until pink juice starts to form; remove from pan and set aside.
- Deglaze pan with Prosecco and with wooden spoon loosen food that’s stuck to the pan bottom. Add shallots, garlic and sliced apples.
- Simmer over low heat until reduced by half.
- Add stock and continue to simmer until starting to thicken. Reduce heat to medium.
- Return medallions to pan and add cream, bring to a soft boil, sprinkle in herbs, salt and pepper.
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