Turkey Marsala

By toobze

This recipe for Turkey Marsala consisting of flattened turkey scallopini with bacon, mushrooms, garlic and onions in a Marsala wine sauce, presents a nice twist on the traditional Italian-American dish of Chicken or Veal Marsala.

Ingredients

• 2 pounds turkey breast cutlets turkey tenders or chicken breasts
• 4 ounces bacon
• 8 ounces sliced mushrooms
• 4 ounces onion
• 2 -3 cloves garlic 5 grams
• 2 teaspoons Garlic & Herb Seasoning Blend or your fave
• salt
• 1 /4 cup olive oil or 1/2 bacon grease and 1/2 olive oil
• 1 cup chicken broth
• 1 /4 cup DRY Marsala wine
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch or arrowroot powder

Preparation

Step 1

Place a large pan over medium heat. While heating, chop the bacon. Add 1 tablespoon of oil to the pan and cook the bacon until crisp. Remove the bacon but leave the bacon grease.

Arrange the sliced mushrooms in a single row in the pan and brown. While the mushrooms are browning, dry off the turkey tenders (or chicken breast) with paper towels, slice lengthwise and season both sides with the Garlic & Herb Seasoning and salt, stacking them up on a plate as you go. Flip the mushrooms and brown the other side. Add more oil if needed.

Now, one at a time, place the sliced cutlets into a plastic bag and pound to an even thickness.

Remove the mushrooms from the pan and add the turkey cutlets in two-three batches, adding more oil as necessary and browning each side, cooking all the way through. Remove the turkey from the pan and put it on a serving plate, keeping warm by covering loosely with a piece of foil.

While the first batch of turkey is cooking, slice the onions and garlic. When all of the turkey has been cooked, add the onions and garlic to the pan, add 1/4 cup of broth and scrape up the browned bits from the bottom of the pan. Saute the onions and garlic until almost softened.

Add the bacon and mushrooms and stir. Add the rest of the broth, the Marsala wine and lemon juice and stir together. Bring to a boil and reduce the heat to a simmer. Make a slurry with 2 teaspoons of cornstarch (or arrowroot) by adding 2 teaspoons of water and stirring. Stir the slurry into the pan and continue simmering until the sauce is as thick as you like it. Adjust the seasoning - more lemon brightens the flavor, more salt heightens all of the flavors, pepper brings a nice earthy bite.

Pour the contents of the pan over the turkey and serve.