|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This turkey Marsala uses thin cutlets, making a relatively lean and delicious dish, and it takes just minutes to prepare and cook. The dinner can be ready (with some quick angel hair pasta and a salad) in under 30 minutes, and there's very little mess.
Serve the turkey with a variety of vegetables or a salad for a light meal, or make a heartier dinner with angel hair pasta or roasted potatoes.
1/3 cup all-purpose flour
1 to 1 1/4 pounds turkey breast cutlets, about 6 thin or 4 thick cutlets
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
8 ounces mushrooms, sliced, optional
2/3 cup dry Marsala wine
2/3 cup low-sodium chicken broth
Gather the ingredients.
Put the flour in a wide shallow bowl.
Lay the cutlets out on a flat surface on waxed paper or parchment (less mess!) and season both sides with kosher salt and freshly ground black pepper.
Coat the cutlets thoroughly with the flour.
In a large skillet or sauté pan over medium heat, melt the butter with 1 tablespoon of the olive oil. When the butter is hot and foaming, add the cutlets. Cook for 2 minutes on each side. Remove to a plate and set aside. If your cutlets are thin, you might have to do this in two batches.
Add the chopped shallots to the sauté pan and cook stirring, for 2 minutes. Add the sliced mushrooms, if using, and continue cooking until the mushrooms are tender, about 3 to 4 minutes.
Add the Marsala wine and chicken broth to the pan; bring to a boil over high heat, scraping browned bits off of the bottom of the pan. Cook until the juices are reduced and thickened, about 5 minutes.
Add the turkey cutlets back to the pan. Reduce the heat to low and simmer for 2 minutes longer.
Serve with a salad and hot cooked angel hair pasta or thin spaghetti, or serve a side of roasted potatoes.
- Omit the shallots and add sliced green onions to the turkey the last 2 minutes.
- Use small thinned chicken breasts or chicken breast cutlets in place of the turkey breast.
- Make the dish with veal cutlets or thin pork cutlets.
- Add a few herbs to vary the flavor. A tablespoon of fresh thyme or a scant teaspoon of dried thyme leaves would be good, or add about 1/2 teaspoon of dried leaf basil.