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Steps
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.
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Skip the wine and use 1 pound turkey breast slices instead of the tenderloins. Cook as directed in step 1-except increase cooking time to 10 to 12 minutes, turning once, until turkey is no longer pink in center. Omit step 2.
Any remaining turkey and onions make for a super sandwich. Top with sliced provolone or Monterey Jack cheese, romaine leaves and sliced tomatoes on your favorite hearty-grain bread.
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Nutrition Facts
Serving Size:1 Serving
Calories
200
Calories from Fat
55
Total Fat
6 g
Saturated Fat
3 g
Cholesterol
85 mg
Sodium
430 mg
Potassium
420 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
28 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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