Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, January 18, 2008

Turkey Marsala

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"Anything" Marsala is one of Doug's favorite dishes. On the rare occasion that we find ourselves in an Italian restaurant, that's usually what he orders. But, since we rarely find ourselves in an Italian restaurant, I make this dish at home. It's a very quick fix, and since I use turkey breast tenderloins, it's fairly low in fat (but high in flavor). The turkey breast tenderloin is a little pricey, but there is no waste and the pasta is inexpensive, so overall it's not an expensive dinner. I served 6 of us, with two pieces leftover, with $9 worth of turkey breast. All-in-all the dinner was around $2.10 per person (not counting the bottle of Marsala that I already had). You could make this dish with chicken breasts or pork loin, as well, so use what's on sale.


Sorry -- not a great shot, the wolves were circling.


Turkey Marsala

1½ lbs. turkey breast tenderloin, sliced in 1/2-inch slices
1/2 c. flour
1 t. salt
ground pepper to taste
3 T. olive oil
3 T. butter
2 cups sliced mushrooms
1 cup chicken broth
½ cup marsala, sherry or Madeira wine
1 T. lemon juice


Mix flour and salt and pepper on a plate.
Pound turkey to about 1/4-inches and coat both sides with flour; shake off excess.
Set aside. Heat oven to 225 degrees F.
Heat olive oil in skillet over med. high heat.
Cook turkey in batches, turning once, until golden brown
and cooked through, about 3 minutes.
Remove from pan.
Place on an oven-proof platter in warm oven.
Add butter to pan and saute mushrooms, until softened, about 5 minutes.
Stir in broth and wine.
Turn heat to high and cook until liquid is reduced by half, about 12 minutes.
Stir in lemon juice and season with salt and pepper.
Return turkey to pan and warm through. Serve with pasta.

Serves 6


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5 comments:

The Daily Grotto said...

Thanks for this great recipe. I am going to make it for my husband's birthday tomorrow. Have a great weekend. Kathy

Goodwyf Allie said...

I thought Marsala was an Indian spice--like curry? Am I way off?

scmom (Barbara) said...

Goodwyf,
Marsala is a fortified wine -- somewhat like Sherry or Madeira.

Maybe you've seen it used in a recipe for curry? I don't make curry, so I've no idea.

But, thanks for stopping by.

Goodwyf Allie said...

Yup--That's it--got my ingredients mixed up. We were recently give a lamb--the kind that is wrapped in white paper in the freezer--so I'm cooking lots of new stuff.

Devin said...

Wow, yum! BTW, I made those homemade brownies again, this time without the mints and they were delicious! A new family fav. Thanks again!