Peppered Turkey Medallions with Chutney Sauce

== Ingredients ==
* 1 tbsp mixed peppercorns or to taste
* 1 lb Turkey TENDERLOINS cut into 3/4-inch medallions
* 1 tsp butter
* 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.
Category:Brandy Recipes
Category:Chicken Recipes
Category:Shallot Recipes
Category:Thanksgiving Leftovers
Category:Turkey meat Recipes