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Turkey Marsala




Source of Recipe


Newspaper


Recipe Introduction


320 calories; 13.5 g fat;l 4.6 g saturated fat; 82 milligrams cholesterol, 5 grams carbs; 44 grams protein; .05 gram fiber.


List of Ingredients




1 1/2 lbs turkey cutlets or scaloppine, cut into 4 pieces
2 tbs four
salt
freshly ground pepper
2 tbs each, oilive oil and butter
2 c sliced mushrooms
1/2 c chicken broth
1/2 c Marsala wine or sherry
1 tbs lemon juice

Recipe



Cover the turkey pieces with wax paper. Pound very thin with a meat mallet. Coat in flour, shake off excess. Season with 1/2 tsp salt and pepper to taste. Set aside.

Heat oven to 200 degrees. Heat olive oil in large skillet over medium-high heat. Cook turkey in batches, turning once, until golden and cooked through, about 3 minutes. Remove from pan. Place in overproof platter in oven to keep warm.

Add butter to pan; cook mushrooms until slighly softened, about 5 minutes. Stir in chicken broth and marsala; turn heat to high and cook until liquid is reduced in half; about 12 minutes. Stir in lemon juice. Season with salt and pepper. Return turkey to pan; coat with mushrooms and sauce and serve.

Serves 4