Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light May 2002


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

245 calories; calories from fat 29%; fat 7.8g; saturated fat 1.2g; mono fat 5.1g; poly fat 0.9g; protein 36.6g; carbohydrates 5.8g; fiber 0.9g; cholesterol 94mg; iron 2.6mg; sodium 439mg; calcium 25mg.