This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here’s the shocker: We make it fast. —Deborah Williams, Peoria, Arizona
- 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.
Originally published as Turkey Marsala in Light & Tasty June/July 2005, p13
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