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.
- 1/4 cup all-purpose flour
- 8 turkey breast cutlets (2 ounces each)
- 3 tablespoons olive oil, divided
- 2 cups sliced fresh mushrooms
- 1/2 cup thinly sliced green onions
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1 cup marsala wine or additional chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- Place flour in a large resealable plastic bag. Add turkey, a few pieces at a time, and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for 2 minutes on each side or until no longer pink; drain. Remove and keep warm.
- In the same skillet, saute mushrooms and onions in remaining oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, salt and thyme. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Stir in parsley. Serve with turkey. Yield: 4 servings.
Originally published as Tangy Turkey Saute in Simple & Delicious March/April 2007, p61
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