This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here’s the shocker: We make it fast. —Deborah Williams, Peoria, Arizona
Turkey Marsala
Turkey Marsala
Prep Time
10 min
Cook Time
30 min
Yield
4 servings
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 package (20 ounces) turkey breast tenderloins
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup Marsala wine
- 1 teaspoon lemon juice
Directions
- Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess.
- In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm.
- In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.
Nutrition Facts
1 serving: 295 calories, 8g fat (3g saturated fat), 77mg cholesterol, 482mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 starch.
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