LEMON TURKEY TENDERLOIN (W) MUSHROOMS Garlic & Rosemary Oil
¼ cup Garlic & Rosemary Oil
2 turkey tenderloin; cut in half lengthwise
1 pound fresh mushrooms, sliced
4 large cloves of garlic, chopped
1 teaspoon dried oregano
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 tablespoons capers
Salt & pepper to taste
1. Heat Garlic & Rosemary Oil in a large heavy skillet over medium high heat. Sprinkle turkey with pepper and dust with flour. Add turkey to skillet; sauté until brown on both sides, transfer to a plate.
2. Add a small amount of chicken stock to deglaze the skillet. Add mushrooms, garlic and oregano to skillet and sauté until mushrooms brown. Add remaining broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes.
3. Add turkey back to the skillet and add capers. Reduce heat and simmer until turkey is fully cooked, about 5 minutes per side.
4. Transfer turkey to platter and pour mushroom sauce over top. Sprinkle with chopped parsley.
5. Salt & Pepper to taste.