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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