Turkey Medallions Isis
Elevate your dinner table with the sumptuous flavors of Turkey Medallions Isis—a sophisticated yet approachable dish that's perfect for any occasion. Tender turkey breast medallions are lightly seasoned, perfectly seared, and bathed in a velvety sauce infused with garlic, cumin, paprika, and a whisper of citrus from fresh orange zest and lemon juice. The addition of heavy cream and chicken stock creates a rich and luscious base, while fresh thyme and parsley provide a vibrant, herbaceous finish. Ready in just 40 minutes, this recipe is a masterful balance of elegance and ease, making it ideal for weeknight dinners or special celebrations. Pair it with fluffy rice, creamy mashed potatoes, or crisp steamed vegetables for a truly unforgettable meal.
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Recipe Information
Ingredients
- 500 grams Turkey breast
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 200 milliliters Heavy cream
- 100 milliliters Chicken stock
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Orange zest
Instructions
Slice the turkey breast into 2 cm thick medallions, ensuring they are of even thickness for even cooking.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each turkey medallion in the flour mixture, shaking off excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the turkey medallions and cook for 3-4 minutes per side until golden brown and cooked through. Remove the turkey from the pan and set aside.
In the same skillet, reduce the heat to medium-low and add the remaining tablespoon of butter. Once melted, stir in the minced garlic, ground cumin, and paprika, cooking for about 1 minute until fragrant.
Add the chicken stock to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes.
Stir in the heavy cream, lemon juice, fresh thyme, and orange zest. Allow the sauce to gently simmer for 3-4 minutes until it thickens slightly.
Return the turkey medallions to the skillet, spooning the sauce over them. Let them cook in the sauce for 2-3 minutes to absorb the flavors.
Sprinkle the dish with freshly chopped parsley before serving. Serve warm with your choice of side dishes, such as rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4814 mg | 209% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
