This turkey Marsala uses thin turkey cutlets, making a relatively lean and delicious dish, and it takes just minutes to prepare and cook. Our dinner was ready (with some quick angel hair pasta and a salad) in under 30 minutes, and there was very little mess.
Serve the turkey with a variety of vegetables or a salad for a light meal, or make a heartier dinner with angel hair pasta or roasted potatoes.
I love the flavor of the dry Marsala wine in this dish, but a sweeter Marsala would be delicious as well.
- 1/3 cup all-purpose flour
- 1 to 1 1/4 pounds turkey breast cutlets (about 6 thin cutlets or 4 thick cutlets)
- kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoon extra-virgin olive oil, divided
- 2 tablespoons finely chopped shallots
- 8 ounces sliced mushrooms, optional
- 2/3 cup dry Marsala wine
- 2/3 cup low sodium chicken broth
- Put the flour in a wide, shallow bowl.
- Lay the cutlets out on a flat surface on waxed paper or parchment (less mess!) and season both sides with kosher salt and freshly ground black pepper.
- Coat the cutlets thoroughly with the flour.
- In a large skillet or saute pan over medium heat, melt the butter with 1 tablespoon of the olive oil. When the butter is hot and foaming, add the cutlets. Cook for 2 minutes on each side (3 minutes if your cutlets are thick). Remove to a plate and set aside. If your cutlets are thin, you might have to do this in two batches.
- Add the chopped shallots to the saute pan and cook stirring, for 2 minutes. Add the sliced mushrooms and continue cooking until the mushrooms are tender, about 3 to 4 minutes.
- Add the Marsala wine and chicken broth to the saute pan; bring to a boil over high heat, scraping browned bits off of the bottom of the pan. Cook until the juices are reduced and thickened, about 5 minutes. (The sauce will thicken more when you add the cutlets back to the pan.)
- Add the turkey cutlets back to the pan. Reduce the heat to low and simmer for 2 minutes longer.
- Serve with a salad and hot cooked angel hair pasta or thin spaghetti, or serve with roasted potatoes.
Tips and Variations
- Omit the shallots and add sliced green onions to the turkey the last 2 minutes.
- Use small thinned chicken breasts or chicken breast cutlets in place of the turkey breast.
- Make the dish with veal cutlets or thin pork cutlets.
- The mushrooms are completely optional in the dish. If you don't like mushrooms, leave them out.
- Add a few herbs to vary the flavor. A tablespoon of fresh thyme or a scant teaspoon of dried thyme leaves would be good. Or add about 1/2 teaspoon of dried leaf basil.