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Turkey Breast Medallions with Blackberry Sauce

Turkey Breast Medallions with Blackberry Sauce
1 vote, 5.00 avg. rating (89% score)
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Yield: 4 servings

Recipe courtesy of Canyon Ranch.


  • 1 pound boneless turkey breast, fat removed
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • pinch pepper
  • 4 teaspoons butter
  • mashed Yukon gold potatoes (optional)
  • steamed green beans (optional)
  • Garnish: fresh blackberries, Italian parsley


Slice turkey into 2-ounce portions. Place slices between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or a rolling pin. Combine flour and next seven ingredients; dredge turkey slices in flour mixture. Melt butter in a large skillet over medium heat; saute turkey 3 to 5 minutes on each side, or until golden. Serve with Blackberry Sauce and with mashed Yukon gold potatoes and steamed green beans, if desired. Garnish, if desired.

Blackberry Sauce


  • 1-1/2 cups chicken broth
  • 2 tablespoons diced shallots
  • 1 teaspoon canola oil
  • 1/4 cup white wine
  • 1/2 cup crushed fresh or frozen blackberries, strained


Bring broth to a boil; cook over medium heat until mixture is reduced to 3/4 cup. Set aside. Saute shallots in hot oil in a medium skillet over medium-high heat until shallots are translucent. Add wine and cook until it is almost evaporated. Stir in strained blackberries and reduced chicken broth. Cook over medium heat until liquid is reduced by half. Keep warm.
Updated Monday, August 12th, 2002

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One Response to Turkey Breast Medallions with Blackberry Sauce

  1. Pat Rumph September 29, 2002 at 5:49 pm #

    Made it for a few friends from work and they thought I was a great cook. It was good old comfort food but low in fat. Easy to make.

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