Ingredients
4 turkey breast tenderloins (12 ounces each)1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon olive oil1/4 cup chicken brothSAUCE:1 tablespoon olive oil5 shallots, thinly sliced1/4 teaspoon salt1/4 teaspoon pepper1/2 cup chicken broth1/4 cup balsamic vinegar3 tablespoons seedless raspberry jam
Preparation
Sprinkle turkey with salt and pepper. In a large skillet, heat oil over medium heat; brown tenderloins in batches. Cook, covered, until a thermometer inserted in pork reads 165°, 8-10 minutes longer. Remove from pan; keep warm.
Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat.
Meanwhile, in another skillet, heat oil over medium-high heat. Add shallots, salt and pepper; cook and stir until shallots are tender. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally.
Slice tenderloins; drizzle with pan juices. Serve with berry sauce.
