Mushrooms of any type may be used in this elegant dish. Nutty-tasting, oven-roasted Brussels sprouts make a great side, as does quick-cooking barley or some brown rice.
Active Time: 25 minutes |
Total Time: 25 minutes
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
8 ounces turkey cutlets
3 teaspoons canola oil, divided
3 cups thinly sliced, mixed mushrooms, such as shiitake, oyster, chanterelle, white or cremini (6 ounces)
1/4 cup Marsala, (see Note)
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
1 teaspoon chopped fresh parsley
Whisk flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the turkey and cook until just beginning to color, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Increase heat to medium-high. Add the remaining 1 teaspoon oil and mushrooms; cook, stirring often, until softened, 2 to 4 minutes. Cover, reduce heat to low and cook, stirring occasionally, until the mushrooms are tender, 2 to 4 minutes.
Increase heat to medium-high, add Marsala and broth; bring to a boil. Cook, stirring with a wooden spoon to scrape up any browned bits, until the sauce thickens slightly, 1 to 2 minutes. Reduce heat to medium-low, return the turkey to the pan. Cook, turning once, until the turkey is heated through, 1 to 2 minutes. Serve garnished with parsley.
Per serving :
8 g Fat;
1 g Sat;
4 g Mono;
46 mg Cholesterol;
7 g Carbohydrates;
31 g Protein;
1 g Fiber;
206 mg Sodium;
368 mg Potassium
12 Carbohydrate Serving
Exchanges: 1 vegetable, 4 very lean meat, 1 fat
Tips & Notes
Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored in a cool, dry place for months. Don't use the “cooking marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase marsala that's sold with other fortified wines in your wine or liquor store.
Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.