Fried Turkey Tenders with Mushroom Wine Sauce

Fried Turkey Tenders with Mushroom Wine Sauce
Recipe Type: Main Dish
Author: Purely Primal
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
  • 1 large turkey breast (about 2 lbs), boneless and skinless, cut into “tenders” about 1/2″ thick and up to 3″ diameter
  • 1/4 cup arrowroot powder
  • 1-1/2 tsp dry mustard powder – divided
  • 1 tsp sea salt – divided
  • 3~4 tbsp coconut oil
  • 1/2 lb mushrooms, sliced ~1/8″ thick
  • 4~8 scallions, thinly sliced
  • 2 cloves garlic, peeled and pressed
  • 1/4 cup chicken broth
  • 3/4 cup Chardonnay (you may use 1/2 cup additional stock and 1/4 cup cider vinegar instead)
  • 1/2 tsp dry thyme
  • Fresh parsley, minced (about 1 tbsp)
Instructions
  1. Start by cutting up the turkey into tenders. Remove the inner muscle (often called a “breast tenderloin”) and cut across the “grain” in to 1/2″ thick pieces. Cut the remaining breast lengthwise 1 or 2 times, then cut each strip across into 1/2″ thick pieces as well.
  2. Combine the arrowroot powder, 1 tsp dry mustard, and 1/2 tsp sea salt in a gallon-sized plastic bag. Shake well to mix, then add in all of the turkey piece and shake again to coat well. Transfer to a large bowl to make handling them easier.
  3. Heat about 2 tbsp coconut oil in a heavy pan on medium heat.
  4. Using tongs, fry the meat in batches until golden brown on both sides and just cooked through – about 2 to 3 minutes per side – until all of the turkey is cooked. Add coconut oil as needed to keep things from sticking.
  5. Transfer finished pieces to a plate covered in a layer of paper towel and place somewhere to keep warm (a pre-warmed oven, or in a small insulated cooler with a pre-warmed pan in the bottom).
  6. When all of the turkey is done, immediately throw in the mushrooms, onions, and garlic. Sauté, using additional oil as needed, until the mushrooms are just starting to soften – about 4 minutes.
  7. Immediately add in the broth, wine, thyme, and remaining mustard and sea salt, mixing to combine. Bring to a boil and maintain while stirring constantly for about 5 minutes to thicken slightly.
  8. Turn off the heat, then stir in the parsley at the very end.
  9. To serve, place some turkey tenders on each plate. Top with mushrooms from the wine sauce, then add a little sauce over the top. I found it worked best to use a slotted spoon to dish the mushrooms, then a regular spoon to put just the right amount of sauce over everything without making a puddle on the plate.

 

Here is a great tasting meal that is quick and easy to make.  Kids will like the fact these are little finger-food sized pieces of fried turkey.

Gather Up:

  • 1 large turkey breast (about 2 lbs), boneless and skinless, cut into “tenders” about 1/2″ thick and up to 3″ diameter
  • 1/4 cup arrowroot powder
  • 1-1/2 tsp dry mustard powder – divided
  • 1 tsp sea salt – divided
  • 3~4 tbsp coconut oil
  • 1/2 lb mushrooms, sliced ~1/8″ thick
  • 4~8 scallions, thinly sliced
  • 2 cloves garlic, peeled and pressed
  • 1/4 cup chicken broth
  • 3/4 cup Chardonnay (you may use 1/2 cup additional stock and 1/4 cup cider vinegar instead)
  • 1/2 tsp dry thyme
  • Fresh parsley, minced (about 1 tbsp)


Start by cutting up the turkey into tenders.  Remove the inner muscle (often called a “breast tenderloin”) and cut across the “grain” in to 1/2″ thick pieces.  Cut the remaining breast lengthwise 1 or 2 times, then cut each strip across into 1/2″ thick pieces as well.

Combine the arrowroot powder, 1 tsp dry mustard, and 1/2 tsp sea salt in a gallon-sized plastic bag.  Shake well to mix, then add in all of the turkey piece and shake again to coat well.  Transfer to a large bowl to make handling them easier.

Heat about 2 tbsp coconut oil in a heavy pan on medium heat.  Using tongs, fry the meat in batches until golden brown on both sides and just cooked through – about 2 to 3 minutes per side – until all of the turkey is cooked.  Add coconut oil as needed to keep things from sticking.  Transfer finished pieces to a plate covered in a layer of paper towel and place somewhere to keep warm (a pre-warmed oven, or in a small insulated cooler with a pre-warmed pan in the bottom).

When all of the turkey is done, immediately throw in the mushrooms, onions, and garlic.  Sauté, using additional oil as needed, until the mushrooms are just starting to soften – about 4 minutes.

Immediately add in the broth, wine, thyme, and remaining mustard and sea salt, mixing to combine.  Bring to a boil and maintain while stirring constantly for about 5 minutes to thicken slightly.  Turn off the heat, then stir in the parsley at the very end.

To serve, place some turkey tenders on each plate.  Top with mushrooms from the wine sauce, then add a little sauce over the top.  I found it worked best to use a slotted spoon to dish the mushrooms, then a regular spoon to put just the right amount of sauce over everything without making a puddle on the plate.  Add the side (or two) of your choice, and you’re set!

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