Photography: Randy Mayor; Styling: Katie Stoddard
4 servings (serving size: about 3 ounces turkey and about 3 tablespoons sauce)

Slice the turkey tenderloins to ensure even cooking. Serve with a wild rice pilaf.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat.

Step 2

Cut the tenderloins diagonally across grain into (1-inch-thick) slices. Pound each slice using a meat mallet or rolling pin to 1/2-inch thickness. Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through pepper). Combine remaining broth and cornstarch, stirring with a whisk.

Step 3

Melt butter in pan over medium-high heat. Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute. Remove from pan. Add shallots and rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute. Serve sauce with turkey.

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