| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Turkey tenderloin sauteed with shallots, chicken broth, Worcestershire sauce, and mustard.

Turkey Tenderloins Diane

1 pound Honeysuckle White® Breast Tenderloins
Sauce:
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
3 shallots

2 tablespoons butter
2 tablespoons brandy

3 tablespoons fresh parsley, chopped

1. Rinse and dry Honeysuckle White® Breast Tenderloins. Cut each tenderloin in half horizontally to make a thinner piece of meat. Place tenderloins between two pieces of plastic wrap. Using a meat mallet, pound tenderloin to an even thickness of 1/4-inch. Remove plastic wrap. Not only does this flatten the turkey, it also tenderizes it.
2. Combine broth, Worcestershire sauce, and mustard. Bring to a boil and simmer for 5 minutes.
3. Dice the shallots. Saute shallots in butter over medium heat for one minute. Add turkey to butter and shallots and cook over medium high heat until turkey is no longer pink, about 4 minutes on each side.
4. Pour brandy on turkey. If you have a gas stove, turn the heat off at his point as a safety precaution when you light the brandy. Immediately light with a long lighter or long match, being careful not to burn your hand. Be careful of fumes and watch flame because it can flare to a large fire.
5. Place turkey on serving plate, topped with sauce and parsley.

Makes 4 servings.

Nutrition Facts:
Serving size: 6.3ounce/177.7g
Calories per serving: 215
Calories from fat 63
Total fat: 7 g
Saturated fat: 4 g
Cholesterol: 86 mg
Sodium: 428 mg
Carbohydrate: 3 g
Fiber Carbs: 0 g
Sugar Carbs: 0 g
Protein: 30 g

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.