- 4
- 30 mins
Ingredients
- 1 1/2 tablespoons olive oil
- 4 turkey cutlets, about 4 to 6 ounces each
- salt, to taste
- freshly ground black pepper
- flour, for dredging
- 8 ounces mushrooms, sliced
- l/3 cup marsala wine
- 2/3 cup low sodium turkey or chicken broth
- 2 tablespoons chopped parsley
Preparation
Step 1
Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the turkey with salt and pepper and dredge it in flour.
Saute the turkey over medium-high heat until golden brown, about 2 minutes on each side. Transfer the turkey to a platter and keep warn Leave
the skillet on.
Add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
Add the broth and any juices that have accumulated on the platter. Simmer the broth mixture until it has reduced by half, about 5 minutes.
Add the turkey and simmer until the turkey is thoroughly cooked, about 2 to 3 minutes. Remove the turkey to a platter, spoon the sauce over the
turkey, sprinkle with parsley and serve.