Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Green Onion | 1 medium (110g) | 44 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 tbsp mixed peppercorns or to taste
- 1 lb TURKEY TENDERLOINS cut into 3/4-inch medallions
- 1 tsp margarine
- 2 tsp olive oil divided
- 2 tbsp minced green onion
- 1/4 cup reduced-sodium chicken bouillon
- 2 tbsp brandy
- 1/4 cup chopped chutney
- =
Directions
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 margarine and 1 teaspoon oil 4 to 5 minutes per
side or until they are 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, pour chutney sauce over medallions.