Turkey Marsala

By Tonya_Speed

NUTRITION per serving: 264 Calories; 8g Fat; 34g Protein; 9g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 648mg Sodium. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 6

Ingredients

• 1 1/4 pounds turkey breast tenderloins
• 1/4 cup flour
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon olive oil
• 1/2 pound fresh mushrooms, sliced
• 1 tablespoon butter
• 1/2 cup low sodium chicken broth
• 1/2 cup Marsala wine OR low sodium chicken broth with a splash of white wine vinegar
• 1 teaspoon lemon juice

Preparation

Step 1

Cut tenderloins in half and flatten to 3/4-inch thickness. In a large zipper-topped plastic bag, combine flour, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add turkey, seal bag and shake to coat. Heat the oil in a large skillet over medium heat; add turkey and cook for 7 to 8 minutes per side or until no longer pink in the center; remove from skillet and keep warm. In the same skillet, melt the butter; add mushrooms and saute for 4 minutes or until tender. Stir in broth and wine (or broth/vinegar); cook for 12 to 15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve sauce over turkey.

LC SERVING SUGGESTION: Stir-fried zucchini and yellow squash. Add a big green salad on the side.
SERVING SUGGESTION: Add steamed red skinned potatoes.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure chicken broth is gluten free.