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.