Turkey Medallions with Marsala Mustard Sauce

serves 4

1/4 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound turkey tenderloins, cut into 3/4 inch medallions

1/2 cup marsala wine

1/4 cup reduced sodium chicken bouillon

2 teaspoons Dijon-style mustard

1 tablespoon olive oil

1 clove minced garlic

Combine flour, salt and pepper in a 9 inch pie plate. Dredge turkey medallions in flour mixture. Reserve  2 teaspoons remaining flour mixture and combine with wine bouillon and mustard. Heat oil over medium heat in a large nonstick skillet. Add medallions. Cook and stir 4 to 5 minutes per side or until no longer pink in center. Remove medallions and keep warm. Cook and stir garlic over medium heat until lightly browned. Add wine mixture, stirring constantly for 1 minute, or until thickened.Pour sauce over turkey to serve. 

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