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This utilizes turkey breast slices and really turns it into something special. With garlic, thyme and lots of fresh mushrooms, this dish from Amy Wenger of Severance, Colorado really packs the flavor. But the really special aspect of it is the use of Marsala wine. Marsala is an rich Italian dessert wine used often in cooking. Most of the alcohol is cooked out, leaving a delicious sauce behind, but if you don't want to use the wine, feel free to substitute chicken broth.
This recipe is:
Quick
Nutritional Facts 1 serving (2 pieces) equals 240 calories, 11 g fat (1 g saturated fat), 9 mg cholesterol, 428 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Tangy Turkey Saute in Simple & Delicious March/April 2007, p61
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Reviewed on May. 16, 2012 by theheat01
This was great! I used turkey tenderloins, so it took a little bit longer to cook, but the turkey was so delicious! And the sauce was amazing!
Reviewed on Apr. 26, 2011 by Yinnies
Absolutely awesome !!!
Reviewed on Mar. 15, 2011 by susanna823
Terrific recipe. Usually use the extra chicken broth instead of wine. Because it is difficult to find the turkey cutlets, I have made this using thinly sliced pork loin chops also. My whole family enjoys this recipe.
Reviewed on Jan. 19, 2009 by khallenbeck
The whole family loved it. I didn't have Marsala but used a white wine and it was delish.
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