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Turkey Breast Medallions with Blackberry Sauce
Makes 4 Servings
*1 1/2 cups Canyon Ranch Chicken Stock
*2 tbls. diced shallots
*1/4 cup white wine
*1/2 cup crushed fresh or frozen blackberries, strained
*1/2 cup all-purpose flour
*1/2 cup cornmeal
*3/4 tsp. ground cumin
*3/4 tsp. chili powder
*3/4 tsp. ground coriander
*3/4 tsp. garlic powder
*1/4 tsp. salt (optional)
*Pinch black pepper
*1 lb. boneless turkey breast, fat removed
*4 tsps. butter
1In a small saucepan, bring 1 1/2 cups of chicken stock to a boil and reduce by half. Set aside.
2Lightly coat a medium saute pan with canola oil and saute shallots until translucent. Add white wine and cook until wine is almost evaporated.
3Add strained blackberries and chicken stock. Cook until liquid is reduced by half. Keep warm.
4In a shallow bowl, combine flour, cornmeal, cumin, chili powder, coriander, garlic powder, salt and pepper. Set aside.
5Slice turkey breasts into 2-ounce portions. Pound with meat mallet between sheets of wax paper until 1/4-inch thick.
6Melt butter in a large saute pan. Dredge turkey medallions in seasoned flour and saute in butter for 3 to 5 minutes on each side, or until golden brown. Serve 2 turkey medallions with 2 tablespoons blackberry sauce.
  • Other fruits or even fruit juices may be used if blackberries are not available.
  • EACH SERVING CONTAINS APPROXIMATELY: 285 calories, 29 gm. carbohydrate, 7 gm. fat, 78 mg. cholesterol, 28 gm. protein, 406 mg. sodium, 1 gm. fiber
  • MEAL SUGGESTION: Serve with mashed Yukon gold potatoes and green beans

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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