Turkey Saltimbocca with Marsala Sauce
1 2 lbs turkey tenderloin, sliced crosswise into medallions
mixture of 2 eggs and 2 Tbl milk
3/4 cup flour
1/4 cup olive oil
Remove tendon and pound out the tenderloin. Dip turkey in the egg mixture and dredge in flour. Saute turkey in the olive oil.
Cook turkey until golden brown and cooked through then add to warm Marsala Sauce and serve.
1 Tbl olive oil
1 cup shallots, minced
1 minced garlic
1 cup dry Marsala
2 cup balsamic vinegar
2 2 cups fat-free chicken broth
2 Tbl cornstarch mixed with 2 Tbl chicken broth
1 Tbl butter
1 Tbl fresh sage, minced
2 tsp salt
freshly ground pepper to taste
Makes 3 cups
In a saucepan heat the olive oil; add minced shalots and garlic. Deglaze and reduce until almost dry, about 3 minutes, the marsala and blasamic vinegar. Add chicken broth and simmer 5 more minutes, whisk in cornstarch with 2 tbl chicken broth; simmer 3 minutes as sauce thickens. Add butter, sage, salt and freshly ground pepper to taste.