Turkey and Mushroom Marsala

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes

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
1/3 cup Marsala wine
2/3 cup low-sodium turkey or chicken broth
2 tablespoons chopped parsley

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 warm. 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 chicken, sprinkle with
parsley and serve.

Nutrition Facts Serving size: 1 turkey cutlet Calories 240 Total Fat 6 g
Saturated Fat 1 g Protein 37 g Total Carbohydrate 5 g Dietary Fiber 1 g
Sodium 293 mg Percent Calories from Fat 21% Percent Calories from Protein
60% Percent Calories from Carbohydrate 9%

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