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| Ingredients |
| 1 each | Turkey Tenderloin |
| 2 tbsp. | olive oil |
| 1 tsp. | garlic |
| 1 tsp. | shallots |
| 2 tbsp. | capers |
| 2 tbsp. | lemon juice |
| 1/4 c. | white wine |
| 1/4 c. | chicken stock |
| 2 tbsp. | heavy cream |
| 2 tbsp. | butter |
| 1 dash | salt and pepper, to taste |
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| Preparation |
1. Pour olive oil into a pan over medium heat. Add the garlic and shallots to the pan and sweat until translucent.
2. Place the tenderloin in the pan and cook on all sides. Add the capers and deglaze the pan with the lemon juice and the white wine. Add the chicken stock and the heavy cream and reduce by half.
3. Add the butter to thicken the sauce and adjust seasoning with the salt and pepper. Serve with roasted potatoes and fresh green beans.
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| Applicable PERDUE® Product Codes
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| 52700 |
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