- 1/4 cup all-purpose flour
- 8 turkey breast cutlets (2 ounces each)
- 3 tablespoons olive oil, divided
- 2 cups sliced fresh mushrooms
- 1/2 cup thinly sliced green onions
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1 cup Marsala wine or additional chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- Place flour in a large resealable plastic bag. Add turkey, a few pieces at a time, and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for 2 minutes on each side or until no longer pink; drain. Remove and keep warm.
- In the same skillet, saute mushrooms and onions in remaining oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, salt and thyme. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Stir in parsley. Serve with turkey. Yield: 4 servings.
Reviews forTangy Turkey Saute
"Delicious, I have also made it using boneless chicken tenderloins. I used white wine instead of the additional broth."
"Really yummy!! I also made it with thinly sliced pork as I couldn't find turkey cutlets. They pan fried beautifully with little crispy edges, and the sauce was really savory and tasty. I ended up adding a touch of flour to thicken it. The Marsala wine can be found at any grocery store in the cooking aisle where you would find vinegar, sherry, etc. It's worth using!"
"Absolutely awesome !!!"
"The whole family loved it. I didn't have Marsala but used a white wine and it was delish."