If you’re the type who never buys fresh herbs, I beg you to reconsider! Fresh herbs have a flavor impact that far surpasses dried. There’s really no comparison. I never thought much of either thyme or sage until I tried them fresh. All I can say is WOW! A sprinkle of dried sage on these turkey tenders would be “meh.” But a few fresh leaves here and there turn this dish into something spectacular. Give it a try; I know you’ll love it!
CONTAINER #1 (SAUCE)
¼ cup lemon juice
¼ cup olive oil
2 TBSP white wine
½ cup chicken broth
½ tsp sea salt
Freshly ground black pepper to taste
1½ pounds turkey tenders
2 TBSP arrowroot starch
3 TBSP coconut oil
Fresh sage leaves
In airtight container #1, combine the lemon juice, olive oil, white wine, chicken broth, sea salt, and pepper until combined. Refrigerate until needed.
Place the turkey tenders in a zip-top bag, remove the air, and seal the bag.
Pound the tenders with a kitchen mallet until ½-inch-thick.
Remove the tenders from the bag, and cut them in half lengthwise. Remove the tendon that runs along the center of each one.
Place the tenders in airtight container #2, and refrigerate until needed.
Place the arrowroot starch in a 1-gallon zip-top bag (container #3) and seal.
Place the coconut oil in airtight container #4.
Place the sage leaves in a small container (#5), and refrigerate until needed.
Place the tenders in the bag of arrowroot starch, seal, and toss them around to coat them.
In an electric skillet set to medium heat, heat the coconut oil. Add the tenders, and cook for 2 minutes to brown. Once browned, flip them over to brown the other side.
Shake the sauce container to combine the ingredients, and pour the sauce into the skillet.
Place the sage leaves on and around the turkey tenders and simmer, uncovered, until the turkey is cooked through, 3-4 minutes.