If you have difficulty finding turkey tenderloins, substitute boneless, skinless chicken breasts. This is a recipe I found in my Cuisine at Home Magazine and posting for safe keeping.
Provided by diner524
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees.
- Pulse 1/3 cup almonds in mini food processor until finely ground. Transfer to a shallow dish and stir in panko. Roll tenderloins in almond-panko mixture to coat.
- Heat oil in a saute pan over medium-high heat, 2 minutes. Sear tenderloins until golden, about 5 minutes. Flip and saute until meat registers 160 degrees on an instant read thermometer, about 5-8 minutes more. Remove tenderloins from pan, transfer to a baking sheet, and keep them warm in the oven. Return pan to heat.
- Whisk sherry and flour together to form a slurry.
- Deglaze pan with broth, scraping up browned bits from bottom. Stir in slurry, whisking constantly to prevent lumps. Boil 1 minute to eliminate flour taste, then simmer to thicken slightly. Stir in butter until melted, then add almonds. Season to taste with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 434.4, Fat 19.2, SaturatedFat 3.8, Cholesterol 95.6, Sodium 129, Carbohydrate 11.4, Fiber 2.1, Sugar 1.7, Protein 40.5
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