Tarragon Turkey Medallions

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette and Rice and Vegetable Pilaf make good accompaniments.

2 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried, crumbled {tarragon leaves}
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
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.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 10 min

Servings: 4

Recipe By: American Heart Association

From:  American Heart Association Low-Salt Cookbook, 3rd Edition
Used with permission of Clarkson Potter

Chef Suggestions
To make Tarragon Pork Medallions, substitute a 1-pound pork tenderloin for the turkey; cook as directed above.