Patty’s Turkey Marsala

Posted February 9, 2012 By Janice Patty's Turkey Marsala

Mmmmmm.  I enjoyed the leftovers more than the first night!  Thank you Patty for another award-nominated recipe!  (She won the ground turkey contest with her Shepherd’s Pie!)  The flavor was all there and the turkey was so tender after it was pounded a bit.  Awesome recipe, Patty!  Skip eating the mushrooms and share them with another family member and you have a perfect pure protein meal too!

PATTY’S TURKEY MARSALA

1 lb turkey cutlets, pounded thin
Cornstarch (about 2 tsp)
Salt/Pepper to taste
1 large shallot, minced
1 lb fresh mushrooms, sliced
1/2 cup dry Marsala wine
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth

Place turkey cutlets between 2 sheets of heavy-duty plastic wrap and pound to about ½ inch thickness. Sprinkle cornstarch on each breast. Salt and pepper. Heat non-stick skillet over medium high heat. Spray olive oil spray in pan. Place turkey cutlets in pan. Cook about 3 to 4 minutes on each side, until browned. Remove from skillet, place in baking dish covered with foil. Keep warm in a warm oven (250 degrees) until ready to serve. Using the same skillet, spray another olive oil spray in skillet. Place mushrooms and shallot in the pan. Scrape any of the remaining browned bits while you are sautéing the mushrooms and shallots. Cook on medium-low heat until shallots are tender. Increase the heat to medium-high. Stir in the marsala wine and garlic. Cook and stir until thickened. Add the beef and chicken broth into the skillet. Continue to cook until mixture is reduced to about 1/2 cup. You may need to help thicken with a little more cornstarch. Remove from heat. Serve sauce over turkey. Serve with cauliflower mash.

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