• 6servings
  • 90minutes
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable oil

  2. 2 turkey breast tenderloins (1 1/2 pounds)

  3. 3/4 teaspoon salt

  4. 1/3 cup dry white wine or Progresso® chicken broth (from 32-oz carton)

  5. 2 tablespoons butter or margarine

  6. 4 large onions, thinly sliced (4 cups)

  7. 1 tablespoon packed brown sugar

  8. 1/2 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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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