Name: Sauteed Rosemary And Orange Turkey Medallions
Ingredients: 1/4 c Flour; 1/4 ts Salt; 1/4 ts Freshly-ground black pepper; 1 lb Turkey scallopine; 2 tb Olive oil; 1/4 c Dry white wine; 1/4 c Fresh orange juice; 1/4 c Minced shallots; 1 Garlic clove; minced; 1/2 c Chicken glace; see * Note; 1 tb Chopped fresh rosemary; (or 1 tspn dried rosemary); 1 tb Unsalted butter

It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive06	4	servings

INGREDIENTS

1/4	c	Flour
1/4	ts	Salt
1/4	ts	Freshly-ground black pepper
1	lb	Turkey scallopine
2	tb	Olive oil
1/4	c	Dry white wine
1/4	c	Fresh orange juice
1/4	c	Minced shallots
1		Garlic clove; minced
1/2	c	Chicken glace; see * Note
1	tb	Chopped fresh rosemary
		(or 1 tspn dried rosemary)
1	tb	Unsalted butter

INSTRUCTIONS

* Note: See the "Brown Chicken Stock" recipe which is included in this
collection.
On a sheet of waxed paper, mix the flour, salt, and pepper. Dredge the
turkey slices in the flour mixture and shake off the excess. In a large
skillet, warm the oil over medium heat. Add the turkey slices and cook
until just cooked through, about 3 minutes per side. Transfer the turkey to
a serving platter and cover loosely with foil to keep warm. Wipe out the
skillet. Add the wine, juice, shallots, and garlic, and bring to a boil
over medium-high heat. Boil until the wine mixture is reduced to about 1/4
cup, 2 to 3 minutes. Add the chicken glace and bring to a boil. Boil until
the liquid is reduced to about 1/2 cup, 2 to 3 minutes. Remove the skillet
from the heat. Stir in the rosemary and butter. Pour the sauce over the
turkey slices and serve. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-9117 broadcast 04-28-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-04-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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