Ingredients
1
teaspoon vegetable oil
2
turkey breast tenderloins (1 1/2 pounds)
3/4
teaspoon salt
1/4
teaspoon pepper
1/3
cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
2
tablespoons butter or margarine
4
large onions, thinly sliced (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
Preparation
Heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.
Melt butter in skillet over medium-high heat. Cook onions in butter 5 minutes, stirring frequently; 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.
