Turkey Medallions in Curried Apple-Shallot Wine Sauce

“Autumn seemed to arrive suddenly that year.  The morning of the first September was crisp and golden as an apple.”

JK Rowling, Harry Potter and The Deathly Hallow

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As the weather cools, this turkey cutlet dish is a lovely warming dish that comes together quickly in a skillet yet satisfies with its layers of flavors and comforting wine shallot cream sauce.  Easy enough for a weeknight family dinner yet elegant enough for company.

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Turkey Medallions in Curried Apple-Shallot-Wine Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

11/2 lb of boneless, skinless turkey breast tenderloin, sliced thin

flour for dredging

salt and pepper

1 t dried thyme, divided

2 T olive oil

2 T butter, divided

2 firm apples, cored and chopped

2 large shallots, peeled and chopped

3 cloves of garlic, chopped

3/4 c white wine

1/4 c heavy cream

1/2 c chicken broth

1 T Dijon mustard

1 1/2 t curry powder

1/4 c dried currants or raisins

chopped parsley to garnish

Dredge turkey breasts in a bit of flour then season with salt, pepper and half the thyme.  In a skillet heat oil with 1 tablespoon of the butter.  Cook turkey breast medallions for about 3 minutes, turning once, until golden.  Transfer to a platter and keep warm.

In the same pan sauté the apples, shallots and garlic for a couple of minutes, stirring occasionally.  Add the wine, broth, cream, mustard, curry and rest of the thyme.  Simmer over medium to low heat for 10 minutes to reduce sauce.  Add the second tablespoon of butter.  Spoon the sauce over the turkey medallions.  Sprinkle with the currants and parsley and serve over basmati rice with  a steamed green vegetable.

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Sautéing of cutlets.

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Once golden, remove from pan and keep warm.

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Cook apples with the shallots and garlic in the same pan.

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Add cream, wine, broth, dijon mustard and spices to create a fragrant sauce

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Pour sauce over the cutlets and sprinkle with chopped parsley.

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Finish with some currants or raisins, if desired.  Serve over rice with a side of steamed green vegetables.

Still Life With Apples and Pitcher, Camille Pissarro, 1872, The Metropolitan Museum of Art, NYC

Still Life With Apples and Pitcher, Camille Pissarro, 1872, The Metropolitan Museum of Art, NYC

Sharing this recipe with the great cooks at Fiesta Friday cohosted by Angie and Judi@ Cooking with Aunt Juju and Quinn@What’s For Dinner Dad. Great recipes all around!

6 thoughts on “Turkey Medallions in Curried Apple-Shallot Wine Sauce

  1. WHY do I read your posts on an empty stomach? I am left starving by the end of your post or grabbing a napkin to catch a drool. Yummy looking! I’ll be right over. Barb

  2. Pingback: All About Apples | French Gardener Dishes

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