Ingredients

• 6 ounces broccoli florets
• 4 ounces sweet potatoes
• 1/4-ounce whole wheat flour
• 2 (1.5-ounce) turkey medallions
• Salt
• Black pepper
• 1 1/2 teaspoons olive oil
• 1 shallot, peeled and chopped
• 1.5-ounce button mushrooms, sliced
• 1.5-ounce oyster mushrooms, sliced
• 1/3-ounce white wine
• 1/3-ounce lemon juice
• 1/3-ounce chicken broth
• 1 teaspoon Italian parsley, chopped
• 2 ounces orange slices

Instructions

1. Preheat the oven to 400 degrees F.
2. Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
3. Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
4. Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.