Turkey Marsala

Here’s an elegant way to serve turkey without having to deal with the whole bird. if you are having a small get together for thanksgiving, this recipe from chef francis anthony is one you might want to try. it would be lovely with a wild rice dish.

Steps

Dip the turkey cutlets in the flour to lightly coat both sides.

Shake off any excess.

In a large skillet , heat the butter and oil over medium heat.

Add 1 tablespoon of the marsala.

Cook the turkey cutlets for about 3 to 5 minutes on each side , or until lightly browned.

Transfer the cutlets to a warm plate.

Add the shallots to the pan and cook for 4 to 6 minutes , or until they are transparent.

Add the remaining 1 cup of marsala , scraping up the browned bits from the bottom of the skillet.

Add the chicken stock and simmer for 8 to 10 minutes , or until the sauce is reduced by about half.

Add the mushrooms and sage and cook for about 5 minutes.

Return the turkey to the skillet and heat through.

Season with salt and pepper.

Transfer the turkey to a serving platter.

Garnish with parsley and lemon slices.

Serves 4.

Ingredients

turkey breast cutlets, all-purpose flour, sweet butter, olive oil, marsala, shallots, chicken stock, fresh mushrooms, dried sage, salt & freshly ground black pepper, fresh parsley, lemon