- 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
- 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.
Reviews forTurkey Marsala
"Really good and simple."
"Made this today for dinner. My husband said we could keep this on the menu."
"Very good, tasty and easy to make."