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Turkey Marsala

TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD: 4 servings.
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

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

  • 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.

Nutrition 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.

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