Recipes

Rosemary Scented Tenderloins With Sweet Potato And Leek Puree

1 package (about 1 pound) Fresh Skinless And Boneless Chicken Breast Or Turkey Breast Tenderloins
2 tablespoons Butter
2 Leeks, White And Light Green Part, Cleaned And Diced
2 Large Sweet Potatoes, Peeled And Diced
2 cans Chicken Broth
1 cup Water
1 cup Flour
2 teaspoons Dried Rosemary
1 tablespoon Salt
1/4 Oil

Heat butter in a Dutch oven over medium heat. Add leeks to pan and stir until translucent but not browned. Add sweet potatoes, chicken broth and water; cook over medium-high heat about 20 minutes or until potatoes are fork tender. Meanwhile, in a large, shallow plate or bowl, stir together flour, rosemary and salt.
When leeks and potatoes are cooked, remove them from the Dutch oven with a slotted spoon, and put into food processor; add 1/2 cup broth from Dutch oven; reserve remaining broth. Process potato mixture until smooth.
Heat oil in a large, nonstick skillet. (If using turkey tenderloins, cut each tenderloin in half lengthwise.) Dip tenderloins in remaining broth, and coat with flour mixture; shake off excess flour. Repeat. Add tenderloins to pan and cook on both sides until browned. Serve tenderloins with Puree.