Turkey Tenderloins with Caramelized Onions

Ingredients and Instructions

1 teaspoon vegetable oil

2 turkey breast tenderloins (1 1/2 pounds)

3/4 teaspoon sal t

1/4 teaspoon pepper

1/3 cup dry, white wine or chicken broth

2 tablespoons butter or margarine

4 large onions, thinly slic ed (4 cups)

1 tablespoon packed brown sugar

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

1/4 teaspoon pepper

Heat oil in 12 -inch skillet over medium -high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pe pper.

Cook turkey in oil about 5 minutes, turning once, until brown on both sides.

Pour the wine into skillet; reduce heat. Cov er and simmer 30 to 40 minutes or until juice of turkey is no longer

pink, when you cut the center of thickest pieces cut. Remov e turkey from skillet; keep warm.

Melt butter in skillet over medium -high heat. Cook onions in butter 5 minutes, stirring freq uently; 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.

Slice turkey. Serve turkey with onions.

Time Saver Tip:

Skip the wine and use 1 pound turkey breast slices instead of the tenderloins. Cook as directed in step 1 -

except increase cooking time to 10 to 12 minutes, turning once, until turkey is no longer pink in center. Omit

step two.