Turkey Marsala

It's easy to prepare, but the rich sauce makes it seem like you spent all day in the kitchen.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (20 ounce) package turkey breast tenderloins
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon pepper, divided
• 1  tablespoon olive oil
• 1⁄2 lb fresh mushrooms, sliced
• 1  tablespoon butter
• 1⁄2 cup reduced-sodium chicken broth
• 1⁄2 cup marsala wine (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar) or 1⁄2 cup reduced-sodium chicken broth (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar)
• 1  teaspoon lemon juice

Directions

1. Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
2. In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
3. In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.