Turkey In A Wild Mushroom Sauce
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
58
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
170 g
Broccoli Floret110 g
Sweet Potatoes30 g
Whole Wheat Flour1
Salt1.5 tsps
Olive Oil30 g
White Wine30 g
Lemon Juice30 g
Chicken Broth60 g
Orange SliceDirections:
1
Preheat the oven to 400 degrees F
2
Lightly steam the broccoli and set aside
3
Bake the sweet potato until fork tender
4
Peel and slice and set aside
5
Place the flour on a plate
6
Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess
7
Heat the oil in a nonstick pan
8
Add the turkey and brown on both sides, about 3 minutes per side
9
Remove to a clean plate and set aside
10
Add the broccoli and sweet potatoes to the pan that the turkey was cooked in
11
Add the shallots and cook for 10 seconds
12
Then add the mushrooms and cook until wilted
13
Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat
14
Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices