1/2 cup of herbed bread crumbs one 1 pound package of turkey medallions 2 tablespoons of olive oil 1 small onion or two shallots, chopped fine 4 to 6 shiitake mushrooms, stems removed, chopped 1/2 to 1 cup of dry white wine 1/4 cup of turkey reduction or concentrated chicken broth
Place the bread crumbs on wax paper or baking sheet and coat the fillets by pressing them onto the crumbs. Let rest. In a nonstick pan heat 1 tablespoon of the oil until hot, but not smoking. Brown the fillets for 2 minutes or so to a side. when browned, remove from the pan and turn the heat to low. Add the remaining oil, onions and mushrooms. Stir to keep the browned bread crumbs and cooking juices from burning. When onions and mushrooms begin to wilt, add wine and deglaze the pan. Raise the heat and reduce liquid by half. Add the reduction or concentrated broth, stir to blend, turn heat to low. Return fillets to pan, cover, and let simmer until cooked through - - about 10 to 15 minutes. Serve and spoon over fillets. Serves 4
heat 1 tablespoon of the oil until hot, but not smoking. Brown the fillets for 2 minutes or so to a side. when browned, remove from the pan and turn the heat to low. Add the remaining oil, onions and mushrooms. Stir to keep the browned bread crumbs and cooking juices from burning. When onions and mushrooms begin to wilt, add wine and deglaze the pan. Raise the heat and reduce liquid by half. Add the reduction or concentrated broth, stir to blend, turn heat to low. Return fillets to pan, cover, and let simmer until cooked through - - about 10 to 15 minutes. Serve and spoon over fillets. Serves 4
