- 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
Reviews for Turkey Marsala
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Reviewed Oct. 13, 2014
"Made this today for dinner. My husband said we could keep this on the menu."
Reviewed Dec. 24, 2012
"Made this for Christmas Eve dinner. It was simple and delicious. My husband raved about the "sauce". A definite winner."
Reviewed Sep. 26, 2010
"Very good, tasty and easy to make."