Turkey and Mushroom Marsala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 Tablespoons Olive Oil4 Turkey Cutlets (4 oz ea)Salt to tasteFreshly ground black pepperFlour for dredging2 Cups Mushrooms, sliced5 Tablespoons (about 1/3 cup) Marsala Wine2/3 Cup Low Sodium Chicken Broth2 Tablespoons chopped parsley
1. 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.
2. Sauté 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.
3. 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.
4. 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.
5. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLY_L.
2. Sauté 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.
3. 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.
4. 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.
5. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLY_L.
Nutritional Info Amount Per Serving
- Calories: 231.3
- Total Fat: 6.8 g
- Cholesterol: 50.0 mg
- Sodium: 207.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.7 g
- Protein: 28.4 g
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