Recipe courtesy of Canyon Ranch.
Yield:
4 servingsIngredients
1 pound boneless turkey breast, fat removed
1/2 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon garlic powder
1/4 teaspoon salt
pinch pepper
4 teaspoons butter
mashed Yukon gold potatoes (optional)
steamed green beans (optional)
Garnish: fresh blackberries, Italian parsley
Instructions
Slice turkey into 2-ounce portions. Place slices between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or a rolling pin. Combine flour and next seven ingredients; dredge turkey slices in flour mixture. Melt butter in a large skillet over medium heat; saute turkey 3 to 5 minutes on each side, or until golden. Serve with Blackberry Sauce and with mashed Yukon gold potatoes and steamed green beans, if desired. Garnish, if desired.
Blackberry Sauce
Ingredients
1-1/2 cups chicken broth
2 tablespoons diced shallots
1 teaspoon canola oil
1/4 cup white wine
1/2 cup crushed fresh or frozen blackberries, strained
Instructions
Bring broth to a boil; cook over medium heat until mixture is reduced to 3/4 cup. Set aside. Saute shallots in hot oil in a medium skillet over medium-high heat until shallots are translucent. Add wine and cook until it is almost evaporated. Stir in strained blackberries and reduced chicken broth. Cook over medium heat until liquid is reduced by half. Keep warm.
