Turkey Marsala

On the plate and ready to be devoured!

I've realized over the past several weeks that, while quite different in flavors and taste, a lot of what I've cooked lately looks alarmingly the same! Look at Mediterranean Baked Cod or Braised Chicken Thighs w/Mushrooms & Leeks. The same look for three very different dinner dishes. Oh well... This Marsala recipe is beyond easy and full of flavor. It's always been a struggle for me when I've made Marsala before because I never really knew what I was doing, don't know why, but that's the truth. Found this recipe and suddenly Marsala is easy-peasy! (There's a chicken marsala recipe here as well, that's delicious as well, but the ease of this one...much better!)

I used turkey cutlets (cutlet...hate that word) because it came in a package of four. It would be just as tasty using veal cutlets (!), thin-sliced chicken or thin-sliced pork.

1 pkg. turkey cutlets, 4 count (what I bought)

1/3 C. flour

salt and fresh ground pepper

2+ T. unsalted butter

2+ T. olive oil

(OR veggie oil spray)

2 shallots or 1 small onion

2 cloves garlic (optional)

8 oz. package sliced mushrooms

1 C. Marsala wine (there are no substitutes)

1 C. chicken stock/bone broth
1/2 pkg. frozen peas

rice, left-over from another dinner

Put flour in a flat container, big enough for the cutlets. Put cutlets on a flat surface and salt & pepper both sides, amount to your taste. Coat them well with the flour. In a skillet (iron skillet) large enough for the cutlets, and over medium heat, melt the butter with 1 T. of the olive oil. When butter is hot and foaming, add the cutlets. (OR heat the skillet to medium high. Spray to coat both sides of the cutlets with Pam vegetable spray - saves calories.) Cook 2 minutes per side. Remove to a plate, tent with foil and set aside. Add more oil or butter if needed and add the shallots/onion; saute for about 2 minutes. Add the mushrooms and cook until mushrooms are tender. Add the Marsala and chicken stock, bring to a boil over high heat, scraping browned bits off the bottom and sides of the pan. Cook until the juices are reduced and thickened, about 5 or so minutes. Add the turkey cutlets and any juices that have accumulated back to the pan. Reduce heat and simmer until cutlets are cooked through, about 2 - 3 minutes. 

Rice was served with this as we had a LOT of leftover rice. Egg noodles would be the preference of choice.

From: The Spruce Eats website

Made this on 12/18/18 - it was good! Poured peas over the cutlets at the last minute, while they were still in the skillet, and served all over left-over rice. Noodles would be delicious, too.

YUM!

'till we feast again! 

xoabb