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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  turkey breast cutlets
•  all-purpose flour, for dredging the turkey
• 2  tablespoons sweet butter
• 1  tablespoon olive oil
• 1  cup marsala, divided
• 1  tablespoon marsala, divided
• 4  large shallots, sliced
• 1  cup  chicken stock or 1  cup broth
• 1  cup fresh mushrooms, sliced
• 1⁄4 teaspoon dried sage
•  salt & freshly ground black pepper
•  chopped fresh parsley, for garnish
• 1  lemon, cut into thin slices, for garnish

Directions

1. Dip the turkey cutlets in the flour to lightly coat both sides; shake off any excess.
2. 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.
3. 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.