Turkey Marsala
Veal or chicken may be more traditional in this classic Italian recipe, but lean turkey, paired with a rich glaze, does fine.
(Marsala sauce moistens turkey cutlets.)
(Marsala sauce moistens turkey cutlets.)
INGREDIENTS
1 1/2 pounds turkey cutlets or scaloppine, cut into 4 pieces2 tablespoons flour
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups sliced mushrooms
1/2 cup chicken broth
1/2 cup Marsala, Sherry or Madeira
1 tablespoon lemon juice
DIRECTIONS
- Cover turkey with wax or parchment paper.
- Pound very thin with a hammer or meat pounder.
- Coat with flour; shake off excess.
- Season with salt and pepper; set aside.
- Heat oven to 200 degrees.
- Heat olive oil in a large skillet over medium-high heat.
- Cook turkey in batches, turning once, until golden brown and cooked through, about 3 minutes.
- Remove from pan.
- Place on oven-proof plat-ter in oven to keep warm.
- Add butter to pan; cook mushrooms until slightly softened, about 5 minutes.
- Stir in chicken broth and marsala; turn heat to high and cook until liquid is reduced by half, about 12 minutes.
- Stir in lemon juice.
- Season with salt and pepper.
- Return turkey to pan; coat with mushrooms and sauce.
- Sprinkle minced lemon zest, from the yellow part of the peel, to give the green beans tang.
Comments
Makes 4 servings.Tips: Substitute veal scaloppine so that you don't have to pound the turkey cutlets flat. Also, you can buy sliced mushrooms.
Approximately 5 g carbohydrates
Credits
Recipe courtesy of:Kristin Eddy Chicago Tribune