“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
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.
Turkey Medallions in Curried Apple-Shallot-Wine Sauce
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.