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
Featured In: 95 Tasty Low-Carb Dinner Ideas
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 package (20 ounces) turkey breast tenderloins
- 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
- Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess.
- In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm.
- In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 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
Reviews for Turkey Marsala
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Reviewed Mar. 4, 2015
"Really good and simple."
Reviewed Feb. 26, 2015
Reviewed Oct. 13, 2014
"Made this today for dinner. My husband said we could keep this on the menu."
Reviewed Sep. 26, 2010
"Very good, tasty and easy to make."