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Turkey Marsala

 Turkey Marsala
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
4 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

  • 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.

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Turkey Marsala (continued)

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