Turkey Marsala Recipe

5 7 10
Turkey Marsala Recipe
Turkey Marsala Recipe photo by Taste of Home
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Turkey Marsala Recipe

Read Reviews
5 7 10
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 serving: 295 calories, 8g fat (3g saturated fat), 77mg cholesterol, 482mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 starch.

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forTurkey Marsala

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Debra Torres User ID: 4566970 226668
Reviewed May. 20, 2015

"This worked well for our family. I like how the mushroom sauce was an option. This way not-so-adventurous eaters got to go without it. I used thin boneless chicken breasts instead of the turkey. It was delish."

MY REVIEW
justmbeth User ID: 1196484 222043
Reviewed Mar. 4, 2015

"Really good and simple."

MY REVIEW
gumpha User ID: 7166539 221432
Reviewed Feb. 26, 2015

"Excellant"

MY REVIEW
martylb User ID: 1456305 219031
Reviewed Jan. 28, 2015

"Had this for dinner tonight, but used chicken breast instead. Very tasty and quick. Will keep this one for future mid-week dinners."

MY REVIEW
pohare User ID: 8011273 61644
Reviewed Oct. 13, 2014

"Made this today for dinner. My husband said we could keep this on the menu."

MY REVIEW
Recipes TOH User ID: 5620322 98283
Reviewed Dec. 24, 2012

"Made this for Christmas Eve dinner. It was simple and delicious. My husband raved about the "sauce". A definite winner."

MY REVIEW
Pnina User ID: 213599 54049
Reviewed Sep. 26, 2010

"Very good, tasty and easy to make."

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