Tarragon Turkey Medallions
Excerpted from American Heart Association Low-Salt Cookbook, 3rd Edition
| 2 tablespoons fresh lemon juice 2 tablespoons water 1-1/2 teaspoons fresh tarragon leaves (or 1/2 teaspoon dried, crumbled) 1 medium garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1-pound turkey tenderloin, all visible fat discarded Vegetable oil spray 2 teaspoons olive oil |
Preparation of this entree is very fast paced, so have your side dishes
ready before you begin cooking it. Mixed salad greens make good
accompaniments. In a small bowl, whisk together the sauce ingredients. Set aside. Cut the turkey crosswise into 1/4-inch slices. Lightly spray a large nonstick skillet with vegetable oil spray. Heat over high heat. Add the oil and swirl to coat the bottom. Cook the turkey slices in a single layer for 2 minutes. Turn the turkey and cook for 3 minutes, or until no longer pink in the center. Transfer the turkey to a serving plate. Pour the sauce mixture into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula. To serve, drizzle the sauce over the turkey. Serves 4 (3 ounces turkey per serving) |
American Heart Association Low-Salt Cookbook, 3rd Edition
A Complete Guide to Reducing Sodium and Fat in Your Diet
by American Heart Association
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