Turkey Marsala

Turkey Marsala Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This easy variation on traditional chicken marsala features turkey cutlets smothered in a delicious homemade pan sauce.  Serve over a bed of white rice. 

Yield:

4 servings (serving size: 1 turkey cutlet and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 29 %
Fat 7.8 g
Satfat 1.2 g
Monofat 5.1 g
Polyfat 0.9 g
Protein 36.6 g
Carbohydrate 5.8 g
Fiber 0.9 g
Cholesterol 94 mg
Iron 2.6 mg
Sodium 439 mg
Calcium 25 mg

Ingredients

2 tablespoons olive oil, divided
Cooking spray
1 tablespoon chopped fresh basil
3 garlic cloves, crushed
1 (8-ounce) package presliced mushrooms
3/4 cup fat-free, less-sodium chicken broth, divided
1 tablespoon cornstarch
1/2 cup dry Marsala wine
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 (4-ounce) turkey cutlets
Basil sprigs (optional)

Preparation

Heat 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add basil, garlic, and mushrooms; cook 5 minutes, stirring frequently.

Combine chicken broth and cornstarch in a small bowl. Add broth mixture and Marsala to mushroom mixture. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat to medium-low; cook 5 minutes, stirring frequently.

While sauce cooks, combine salt, garlic powder, and pepper; sprinkle over turkey. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until done. Serve with sauce. Garnish with basil sprigs, if desired.