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.)

Turkey Marsala 1 1/2 pounds turkey cutlets or scaloppine, cut into 4 pieces
2 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
  1. Cover turkey with wax or parchment paper.
  2. Pound very thin with a hammer or meat pounder.
  3. Coat with flour; shake off excess.
  4. Season with salt and pepper; set aside.
  5. Heat oven to 200 degrees.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Cook turkey in batches, turning once, until golden brown and cooked through, about 3 minutes.
  8. Remove from pan.
  9. Place on oven-proof plat-ter in oven to keep warm.
  10. Add butter to pan; cook mushrooms until slightly softened, about 5 minutes.
  11. Stir in chicken broth and marsala; turn heat to high and cook until liquid is reduced by half, about 12 minutes.
  12. Stir in lemon juice.
  13. Season with salt and pepper.
  14. Return turkey to pan; coat with mushrooms and sauce.
  15. Sprinkle minced lemon zest, from the yellow part of the peel, to give the green beans tang.
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
Recipe courtesy of:
Kristin Eddy Chicago Tribune