Turkey perugina

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil, divided
1 small Garlic clove, minced
1 teaspoon Italian seasoning, dried
Salt, to taste
Ground pepper, to taste
1 pounds Turkey tenderloins, fresh, skinless and boneless
1½ cup Fellel, thinly sliced
½ cup Chicken broth
3 tablespoons Marsala wine
3 tablespoons Fresh lemon juice
1 Fresh lemon peel, grated
1 tablespoon Parsley, fresh, minced
2 cups Rice, hot, cooked
Lemon wedge, Optional
Fresh parsley, Optional

Directions

In a small bowl, combine ½ tablespoon olive oil, minced garlic and seasonings. Brush mixture evenly on all sides of fresh skinless and boneless turkey tenderloins (boneless breast fillets also work fine).

In large nonstick skillet over medium-high heat, heat remaining 1 tablespoon oil. Add turkey and sautee until lightly browned. Remove turkey from skillet and set aside. Add fennel to skillet and saute 2 to 3 minutes. Remove fennel and set aside with turkey. Add chicken broth and Marsala to skillet; bring to a boil, scraping up browned bits from bottom of skillet. Return turkey and fennel to skillet; reduce heat to low. Sprinkle with lemon juice, lemon peel and minced parsley. Cover and simmer 15 to 20 minutes until turkey is cooked through. Serve with rice and garnish with lemon wedges and parsley sprigs, if desired.

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