Turkey Marsala

Name: Turkey Marsala
Ingredients: 1 (20 ounce) package turkey breast tenderloins; 1/4 cup all-purpose flour; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 tablespoon olive oil; 1/2 lb fresh mushrooms, sliced; 1 tablespoon butter; 1/2 cup reduced-sodium chicken broth; 1/2 cup marsala wine (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar) or 1/2 cup reduced-sodium chicken broth (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar); 1 teaspoon lemon juice

10 ingredients

3 steps

Ingredients

1 (20 ounce) package turkey breast tenderloins
1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup marsala wine (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar) or 1/2 cup reduced-sodium chicken broth (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar)
1 teaspoon lemon juice

Directions

1

Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
2

In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
3

In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.