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Turkey Marsala

  Makes 2 servings
  Prep Time: 25 minutes
  Total Time: 25 minutes
  Ease of Preparation: Easy

 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 (6 ounces)
 1/4 cup Marsala 
 1/4 cup reduced-sodium chicken broth
 1 teaspoon chopped fresh parsley 

1. Mix flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.

2. 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 tent with foil.

3. Increase heat to medium-high. Add the remaining oil and mushrooms; cook, until softened, 2 to 4 minutes. Cover, reduce heat to low and cook, until the mushrooms are tender, 2 to 4 minutes.

4. Increase heat to medium-high, add Marsala and broth; bring to a boil. Cook, stirring, 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.

Nutritional Notes: per serving: 214 calories; 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.