4 servings (serving size: 1 turkey cutlet and 1/2 cup sauce)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
2 tablespoons olive oil, divided
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)
How to Make It
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.
A very quick and easy weeknight meal, but could also work for a special occasion or dinner party. It was enjoyed by the whole family. I made extra sauce and served with mashed potatoes. I finished the sauce with just a teaspoon of butter for just a slight richness. I will definitely make this again, and recommend this recipe!
I make this with turkey tenderloin and pork tenderloin, cutting the meat into medallions. I then add a little flour to the seasonings and lightly dredge the meat before placing in the pan, adds a little flavorful crust. The sauce is so good, I double the recipe, only one suggestion: adding shallots would up this a notch. I serve with garlic mashed redskins and fresh peas and green beans. Our plates were completely clean.
I was looking for a recipe for dinner tonight for turkey cutlets and came across this recipe. It was easy and although I modified the recipe somewhat (I added sauted onions to the mushrooms and then served the turkey marsala with rice made with chicken broth). My family loved it!!!
made this with chicken tonight, and i was surprised by how thick the sauce was. i used about 10oz of mushrooms and simmered the sauce an extra 10 minutes. served it with some red potatoes mashed with a few tbsps of mascarpone cheese, using the sauce as "gravy". it was great
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