Turkey Medallions With Caramelized Onion Cider Sauce

Name: Turkey Medallions With Caramelized Onion Cider Sauce
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons flour; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 1/2-2 lbs turkey breast tenderloins; 2 tablespoons olive oil, divided; 2 cups chopped onions; 1 garlic clove, minced; 1 teaspoon dried thyme; 1 cup low-fat chicken broth; 3/4 cup apple cider

Submitted by ninja

"These turkey medallions will definitely tempt your palate! Turkey tenderloins are cut from the center of the turkey breast. The sauce gets its mellow sweetness from the caramelized onions and apple cider. An impressive presentation for those busy nights when you want something quick, easy and Mm-mm good!"

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photo by Zaney1

Ready In:: 23mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 tablespoons flour
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
1 ¹⁄₂ - 2 lbs turkey breast tenderloins
2 tablespoons olive oil, divided
2 cups chopped onions
1 garlic clove, minced
1 teaspoon dried thyme
1 cup low-fat chicken broth
³⁄₄ cup apple cider

directions

Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture.
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm.
Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes.
Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.

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Reviews

These were very tasty. I couldn't find apple cider so I subbed apple juice. I added a flour & water roux b/c it wasn't thickening up as much as I wanted it to but it tasted great.

Zaney1

RECIPE SUBMITTED BY

ninja

St. Louis, Missouri

I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!! I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes! I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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