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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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It's easy to prepare, but the rich sauce makes it seem like you spent all day in the kitchen. 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.
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