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Turkey Marsala

 Turkey Marsala
"This recipe originally called for beef, but I substituted turkey to make it healthier," writes Deborah Williams from Peoria, Arizona. It's easy to prepare, but the rich sauce makes it seem like you spent all day in the kitchen. I serve this with a baked sweet potato and a green vegetable."
4 ServingsPrep: 10 min. Cook: 30 min.


  • 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 and pound with a meat mallet to
  • 3/4-in. thickness. In a shallow bowl, mix flour, 1/4 teaspoon salt
  • and 1/4 teaspoon 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.