A delightful dish featuring tender turkey medallions paired with a creamy mushroom sauce, perfect for a comforting meal.
Mix the flour, minced garlic, and salt together on a plate.
Ensure the garlic is finely minced to evenly distribute its flavor in the flour mixture.
Dredge the turkey medallions in the flour mixture, coating them evenly.
Shake off excess flour to prevent clumping during cooking.
Heat the butter in a skillet over medium heat and brown the turkey medallions for about 5 minutes on each side. Remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary for even browning.
Add olive oil to the skillet and sauté the mushrooms for about 10 minutes until tender.
Stir occasionally to ensure even cooking of the mushrooms.
Dilute the chicken bouillon powder in warm water, add the parsley, and whisk together. Pour into the skillet with the mushrooms and cook for 3-5 minutes, whisking until the sauce thickens.
Adjust the seasoning to taste before the sauce thickens completely.
Return the turkey medallions to the skillet, spoon the sauce over them, and cook for another 2 minutes to heat through.
Ensure the turkey is fully coated with the sauce for maximum flavor.
Serve the turkey medallions warm, garnished with additional parsley if desired.
Pair with your favorite side dish for a complete meal.
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