Turkey Marsala

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 29%
  • Fat: 7.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 36.6g
  • Carbohydrate: 5.8g
  • Fiber: 0.9g
  • Cholesterol: 94mg
  • Iron: 2.6mg
  • Sodium: 439mg
  • Calcium: 25mg


  • 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)


  1. 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.
  2. 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.
  3. 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.
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