Sauteed Rosemary And Orange Turkey Medallions

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Turkey scallopine
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Fresh orange juice
1/4 cup	23g / 0.8oz	Minced shallots
1		Garlic clove - minced
1/2 cup	31g / 1.1oz	Chicken glace - see * Note
1 tablespoon	15ml	Chopped fresh rosemary
		(or 1 tspn dried rosemary)
1 tablespoon	15ml	Unsalted butter

Recipe Instructions

* Note: See the "Brown Chicken Stock" recipe which is included in this collection.

On a sheet of waxed paper, mix the flour, salt, and pepper. Dredge the turkey slices in the flour mixture and shake off the excess.

In a large skillet, warm the oil over medium heat. Add the turkey slices and cook until just cooked through, about 3 minutes per side. Transfer the turkey to a serving platter and cover loosely with foil to keep warm.

Wipe out the skillet. Add the wine, juice, shallots, and garlic, and bring to a boil over medium-high heat. Boil until the wine mixture is reduced to about 1/4 cup, 2 to 3 minutes.

Add the chicken glace and bring to a boil. Boil until the liquid is reduced to about 1/2 cup, 2 to 3 minutes.

Remove the skillet from the heat. Stir in the rosemary and butter. Pour the sauce over the turkey slices and serve.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9117 broadcast 04-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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