Turkey Marsala

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  • 1 1/2 pounds turkey cutlets or scaloppine, cut into 4 pieces
  • 2 tablespoons flour
  • salt
  • freshly ground pepper
  • 2 tablespoons each: olive oil, unsalted butter
  • 2 cups sliced mushrooms
  • 1/2 cup chicken broth
  • 1/2 cup marsala, sherry or madeira
  • 1 tablespoon lemon juice


  1. Cover the turkey pieces with wax or parchment paper. Pound very thin with a hammer or meat pounder. Coat in flour; shake off excess. Season with 1/2 teaspoon salt and pepper to taste; set aside.
  2. 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 ovenproof platter in oven to keep warm.
  3. 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.

Makes 4 servings.

  • Calories 320
  • Fat 13.5 g
  • Carbs 5 g
  • Sodium 540 mg
  • Fiber 0.5 g

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