Turkey Marsala

Combine flour, salt, and freshly ground pepper in a shallow dish. Working with one turkey cutlet at a time, pat it dry and dredge both sides evenly in the flour mixture, shaking off excess.

Heat olive oil and butter in a large skillet over medium-high heat until the butter foams, about 1 minute.

Place the floured turkey cutlets in the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate.

Add sliced mushrooms to the same skillet and sauté over medium-high heat for 3-4 minutes until they begin to soften and release their liquid.

Pour in the marsala, chicken broth, and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Return the turkey cutlets to the skillet and simmer for 2-3 minutes, allowing the sauce to reduce slightly and the flavors to meld.

Serve the turkey cutlets immediately, spooning the mushroom-marsala sauce and pan juices generously over each portion.