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Ingredients
- 4 turkey breast tenderloin steaks, cut 1/2 inch thick (about 1 pound total)
- 1 cup sliced fresh shiitake mushrooms
- 1/3 cup dry Marsala or dry sherry
- 1/3 cup water
- 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil or cooking oil
- 2 teaspoons cold water
- 1 teaspoon cornstarch
- Hot cooked whole wheat linguine (optional)
Details
Servings 4
Preparation
Step 1
1. Place turkey in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine mushrooms, Marsala, the 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
2. Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degree F), turning once. Remove turkey from skillet; cover and keep warm.
3. Pour the marinade into skillet. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
4. In a small bowl combine the 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over hot cooked linguine. Makes 4 servings.
Nutrition Facts Per Serving:
Servings: 4 servings
Calories151
Total Fat (g)5
Saturated Fat (g)1
Cholesterol (mg)50
Sodium (mg)114
Carbohydrate (g)1
Fiber (g)0
Protein (g)22
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