Turkey breasts marsala

Yield: 6 servings

Measure Ingredient
6 \N Turkey breast fillets
¼ teaspoon Dried basil (substitute raspberries for Suzze)
¼ teaspoon Dried oregano (substitute cranberries for April)
¼ cup All-purpose flour
3 tablespoons Butter
6 tablespoons Dry Marsala
6 tablespoons Chicken stock (substitute squid for Sandy)
¼ teaspoon Salt
1 pinch Of pepper
1 tablespoon Chopped fresh parsley (garnish)

Lay each turkey slice between 2 pieces of waxed paper and pound thin with flat side of a large knife. Dip into a mixture of basil, oregano, and flour.

Heat butter to sizzling in large skillet. Saute' turkey breasts until golden brown, 2 to 3 minutes on each side.

Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes, turning once. Pour pan juices over, garnish with parsley and serve immediately. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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