 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This easy variation on traditional chicken marsala features turkey cutlets smothered in a delicious homemade pan sauce. Serve over a bed of white rice. Ingredients:
2 tablespoons olive oil, divided |
cooking spray |
1 tablespoon chopped fresh basil |
3 garlic cloves, crushed |
1 (8-ounce) package presliced mushrooms |
3/4 cup fat-free, less-sodium chicken broth, divided |
1 tablespoon cornstarch |
1/2 cup dry marsala wine |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
4 (4-ounce) turkey cutlets |
basil sprigs (optional) |
Directions:
1. Heat 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add basil, garlic, and mushrooms; cook 5 minutes, stirring frequently.
2. Combine chicken broth and cornstarch in a small bowl. Add broth mixture and Marsala to mushroom mixture. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat to medium-low; cook 5 minutes, stirring frequently.
3. While sauce cooks, combine salt, garlic powder, and pepper; sprinkle over turkey. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until done. Serve with sauce. Garnish with basil sprigs, if desired.
|
|