- 1 package (20 ounces) turkey breast tenderloins
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup Marsala wine
- 1 teaspoon lemon juice
- Cut tenderloins crosswise in half; pound with a meat mallet to 3/4-in. thickness. In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip turkey in flour mixture to coat both sides; shake off excess.
- In a large nonstick skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm.
- In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Stir in broth and wine. Bring to a boil; cook until liquid is reduced by half, about 12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey. Yield: 4 servings.
Reviews for Turkey Marsala
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"Really good and simple."
"Had this for dinner tonight, but used chicken breast instead. Very tasty and quick. Will keep this one for future mid-week dinners."
"Made this today for dinner. My husband said we could keep this on the menu."
"Made this for Christmas Eve dinner. It was simple and delicious. My husband raved about the "sauce". A definite winner."