Turkey Marsala with Mushrooms

1. 1

   In nonstick 12-inch skillet, melt 1 tablespoon butter over medium-high heat.

2. 2

   Add mushrooms and 14 teaspoon salt; cook until mushrooms are golden brown and liquid has evaporated, about 7 minutes.

3. 3

   With slotted spoon, transfer mushrooms to medium bowl.

4. 4

   Meanwhile, with meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound turkey cutlets to 1/4-inch thickness.

5. 5

   On waxed paper, combine flour, pepper, and remaining 1/2 teaspoon salt; use to coat cutlets, shaking off excess.

6. 6

   In same skillet, melt remaining 1 tablespoon butter with oil over medium-high heat.

7. 7

   Add half of cutlets and cook until cutlets are golden brown and lose their pink color throughout, 1 to 2 minutes per side.

8. 8

   Transfer cutlets to bowl with mushrooms; keep warm.

9. 9

   Repeat with remaining cutlets.

10. 10

    To skillet, add Marsala and water; cook 1 minute.

11. 11

    Stir in turkey cutlets and mushrooms, turning to coat with sauce.

12. 12

    Makes 4 main-dish servings.Nutritional information is based on one serving without skin and including pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.