This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Turkey Tenderloin With Mustard Mushroom Sauce
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- #42690
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 teaspoons olive oil
1 pound turkey tenderloins, cut into 1" cutlets
1 1/2 tablespoon Mrs. Dash original seasoning blend, divided
2 tablespoons flour
1/2 pound mushrooms, sliced
16 asparagus spears, trimmed to 2" tips
3/4 cup low sodium chicken broth
1 1/2 tablespoon coarse-grain mustard
2 tablespoons heavy cream
directions
Combine half of the seasoning blend with flour and mix well. Dredge turkey cutlets with flour mixture.
Heat olive oil in large skillet and add cutlets to pan. Cook cutlets in skillet until rich golden brown. Turn and cook another 3-4 minutes. Remove from skillet, keep warm.
Add sliced mushrooms and asparagus tips to skillet, cook for a few minutes.
Pour broth over mushrooms and asparagus and cook, scraping brown pieces from bottom of pan, add mustard and remaining seasoning blend, mix well, add heavy cream and cook until sauce is thick and well combined.
Add cutlets to reheat. Spoon sauce over cutlets and serve.
added by
sandyu42
nutrition data
281 calories, 14 grams fat, 9 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 17, 2006
The recipe seemed a bit bland, but overall was good. We'd probably add some wine in place of some of the broth for a little more flavor -- otherwise you could add whatever herbs or seasonings you wish to spice it up.