This easy variation on traditional chicken marsala features turkey cutlets smothered in a delicious homemade pan sauce. Serve over a bed of white rice.
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.