Turkey cutlets marsala from lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey cutlets; pounded |
| 1 | tablespoon | All-purpose flour |
| Salt | ||
| ¼ | teaspoon | Freshly ground pepper |
| 3 | teaspoons | Olive oil; divided |
| 8 | ounces | White mushrooms; sliced |
| 4 | ounces | Shiitake mushrooms; sliced |
| ½ | cup | Finely chopped onion |
| ¼ | teaspoon | Thyme |
| ½ | cup | Fat-free chicken broth |
| ⅓ | cup | Marsala wine |
| 1 | tablespoon | Chopped fresh parsley |
Directions
1. Cut cutlets crosswise into thirds. Combine flour, ½ teaspoon salt and the pepper in shallow dish; lightly coat both sides of turkey.
2. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
Add turkey and cook, just until golden brown on both sides, 3 to 4 minutes.
Transfer to platter; keep warm. 3. Add mushrooms, onion, thyme, remaining 1 teaspoon oil and ¼ teaspoon salt to skillet. Cook, stirring, until mushrooms are brown and onion is tender, 5 minutes. Add broth and wine. Boil 1 minute. Return turkey to skillet. Sprinkle with parsley. Notes: Adding wine to low-fat dishes is a culinary trick the pros use. As the alcohol cooks off, it intensifies the flavor of the other ingredients.
Prep time: 15 minutes Cooking time: 10 minutes Degree of difficulty: Easy Low-fat Low-calorie
PER SERVING Calories 230 Total Fat 5 g Saturated Fat 1 g Cholesterol 70 mg Sodium 619 mg Carbohydrates 11 g Protein 30 g Sent: Thursday, March 26, 1998 6:15 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved.
MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [LHJRECIPE@...] on Thursday, March 26, 1998 6:15 AM
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998