Marsala Wine and Rosemary Turkey

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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 tablespoons flour
  • 1/2 teaspoon black pepper
  • 4 turkey breast cutlets
  • 2 tablespoons 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 teaspoons fresh rosemary, chopped or 1/2 tsp dried
  • 2 tablespoons Italian parsley, chopped

Instructions

  1. 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).
     
  2. In a 12-inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly golden, about 2 minutes on each side.
     
  3. 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.
     
  4. Add garlic and saute for 1 minute. Add chicken broth and wine to skillet.
     
  5. Turn heat to medium and cook until liquid is reduced to half, about 3 minutes. Season with salt and rosemary.
     
  6. Return cutlets and any accumulated juices to skillet. Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.
     
  7. Transfer cutlets to platter. Spoon sauce over cutlets, garnish with parsley, and serve.

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