Marsala Wine and Rosemary Turkey
A healthy wine-based sauce tops these turkey cutlets. For a no-fat version, cook the turkey cutlets in a small amount of chicken broth instead of olive oil.
Cooking Time15 min
Ingredients
- 3 tablespoon flour
- 1/2 teaspoon black pepper
- 4 turkey breast cutlets
- 2 tablespoon olive oil
- 1/2 cup scallions, thinly sliced
- 1 garlic, minced
- 1/3 cup chicken broth
- 1/3 cup dry marsala wine
- 1/2 teaspoon coarse salt
- 2 teaspoon fresh rosemary, chopped or 1/2 tsp dried
- 2 tablespoon Italian parsley, chopped
Instructions
- On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy).
- In a 12-inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly golden, about 2 minutes on each side.
- Transfer to platter. Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, about 2 minutes.
- Add garlic and saute for 1 minute. Add chicken broth and wine to skillet.
- Turn heat to medium and cook until liquid is reduced to half, about 3 minutes. Season with salt and rosemary.
- Return cutlets and any accumulated juices to skillet. Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.
- Transfer cutlets to platter. Spoon sauce over cutlets, garnish with parsley, and serve.