This recipe originally called for beef, but I substituted turkey to make it healthier. It’s easy to prepare, but the rich sauce makes it seem like you spent all day in the kitchen. I serve this with a baked sweet potato and a green vegetable.
—DEBORAH WILLIAMS PEORIA, AZ
PREP: 10 MIN. • COOK: 30 MIN. • MAKES: 4 SERVINGS
1 package (20 ounces) turkey breast tenderloins
1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine
1 teaspoon lemon juice
1. Cut tenderloins crosswise in half; pound with a meat mallet to 3/4-in. thickness. In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip turkey in flour mixture to coat both sides; shake off excess.
2. In a large nonstick skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm.
3. In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Stir in broth and wine. Bring to a boil; cook until liquid is reduced by half, about 12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.
PER SERVING 1 serving equals 295 cal., 8 g fat (3 g sat. fat), 77 mg chol., 482 mg sodium, 12 g carb., 1 g fiber, 36 g pro. Diabetic Exchanges: 4 lean meat, 1 1/2 fat, 1 starch.
DID YOU KNOW?
Marsala is a fortified (higher alcohol) wine from Sicily that’s popular in Italian cooking. It’s made in dry and sweet styles. Use dry Marsala or cooking Marsala for the Turkey Marsala recipe. You can substitute sherry if you don’t have Marsala.