- 2
Ingredients
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 8 ounces turkey cutlets
- 3 teaspoons canola oil, divided
- 1 clove garlic, minced
- 3 cups thinly sliced, mixed mushrooms, such as shiitake, oyster, chanterelle, white or cremini (6 ounces)
- 1/4 cup Marsala
- 1/4 cup reduced-sodium chicken broth
- 1 teaspoon chopped fresh parsley
- slices of melting cheese
Preparation
Step 1
Whisk flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the turkey and cook until just beginning to color, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Increase heat to medium-high. Add the remaining 1 teaspoon oil and mushrooms; cook, stirring often, until softened, 2 to 4 minutes. Add garlic, cover, reduce heat to low and cook, stirring occasionally, until the mushrooms are tender, 2 to 4 minutes.
Increase heat to medium-high, add Marsala and broth; bring to a boil. Cook, stirring with a wooden spoon to scrape up any browned bits, until the sauce thickens slightly, 1 to 2 minutes. Reduce heat to medium-low, return the turkey to the pan. Cook, turning once, then top with cheese, until the turkey is heated through, 1 to 2 minutes. Serve garnished with parsley.