- 2 Tbs. whole-wheat flour
- 1 tsp. garlic powder
- salt & pepper to taste
- 4 turkey tenderloins, sliced 1/2” thick
- 1 Tbs. olive oil
- 1/2 c. chicken broth
- 1/2 c. white wine
- 2 Tbs. lemon juice
- 1/2 c. tomatoes, chopped
- 2 Tbs. fresh chopped basil
- 1 Tbs. butter
In a large ziplock-type bag, I combined the 2 Tbs. of whole wheat flour, garlic powder (which I know I used more than 1 tsp!), salt & pepper. Then I took each slice of tenderloin and 1 by 1, dropped them into the bag, shook them gently and removed them to a plate. I did them 1 at a time because it allowed it to get lightly coated, and not caked on. As a result, there was just enough of the flour mixture to coat the turkey, and as you can see, they were not cakey.
In the skillet, I heated the olive oil and then placed the tenderloins. All you want to do is brown them, but not necessarily cook them all the way through.
Once they’re browned on both sides, remove them to a plate and cover them with foil.
Now you’ll add the chicken broth and wine to the pan, deglazing with a whisk. Add the tomatoes, basil & lemon juice to the broth. Bring to a simmer and reduce a bit. When the sauce is almost done (the tomatoes are soft), add the butter and mix into the sauce. The butter serves to slightly thicken the mix, so it’s important not to skip this step in order to lower the fat content.
Place the cutlets back in and allow them to warm completely. Serve with the sauce on top.
I serve mine atop some angel hair pasta, and finish it off with some freshly grated parmesan, and it was just F A B U L O U S! Seriously.
To be honest, I have no idea what the nutritional info is on this, as I made it 2 weeks ago and didn’t run it through any program to check. I will say, though, that I didn’t have any stomach problems afterward, and that’s all that matters to me LOL
Also, this could easily be done with chicken or pork. In fact, my family all thought it was pork LOL