Turkey marsala


  • 1/4 cup all-purpose flour
  • 1 pound thinly sliced turkey cutlets
  • 1 tablespoon olive oil
  • 10 ounces mushrooms, sliced
  • 3/4 cup marsala
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley


Place the flour in a plastic bag; add the turkey,
seal, and shake to lightly coat with flour.

Heat the oil in a large heavy skillet over medium heat; cook
the turkey until light golden brown on both sides, about
2 minutes on a side. Remove from the skillet and keep warm.

Add the mushrooms to the same skillet, and cook, stirring,
until softened, about 3 minutes; add the marsala and nutmeg,
and cook until the sauce begins to thicken, about 3 minutes.

Return the turkey to the skillet, reduce the heat to low, and
cook about 4 minutes. Arrange the cutlets and sauce on a
platter, season with salt and pepper, and sprinkle the parsley.