Turkey Breast Medallions with Blackberry Sauce
1 1/2 cups chicken stock
2 tablespoons diced shallots
1/4 cup white wine
1/2 cup crushed fresh or frozen blackberries, strained
1/2 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon garlic powder
1/4 teaspoon salt (optional)
Pinch of black pepper
1 pound boneless turkey breast, fat removed
4 teaspoons butter
In a small saucepan, bring 1 1/2 cups of chicken stock to a boil and reduce by half. Set aside.
Lightly coat a medium sauté pan with canola oil and sauté shallots until translucent. Add white wine and cook until wine is almost evaporated.
Add strained blackberries and chicken stock. Cook until liquid is reduced by half. Keep warm.
In a shallow bowl, combine flour, cornmeal, cumin, chili powder, coriander, garlic powder, salt and pepper. Set aside.
Slice turkey breasts into 2-ounce portions. Pound with meat mallet between sheets of wax paper until 1/4-inch thick.
Melt butter in a large sauté pan. Dredge turkey medallions in seasoned flour and sauté in butter for 3 to 5 minutes on each side, or until golden brown. Serve 2 turkey medallions with 2 tablespoons blackberry sauce.
Serve with mashed Yukon gold potatoes and green beans.
Other fruits or even fruit juices may be used if blackberries are not available.
As prepared, each serving contains 285 calories, 7g total fat, 78mg cholesterol, 406mg sodium, 29g total carbohydrate and 28g protein.