Turkey Tenderloins with Caramelized Onions

 

1

teaspoon vegetable oil

2

turkey breast tenderloins (1 1/2 pounds)

3/4

teaspoon salt

1/4

teaspoon pepper

1/3

cup dry white wine or Progresso® chicken broth (from 32-oz carton)

2

tablespoons butter or margarine

4

large onions, thinly sliced (4 cups)

1

tablespoon packed brown sugar

1/2

teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

1/4

teaspoon pepper

• 1 Heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
• 2 Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.
• 3 Melt butter in skillet over medium-high heat. Cook onions in butter 5 minutes, stirring frequently; reduce heat to medium. Stir in brown sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
• 4 Slice turkey. Serve turkey with onions.