Turkey Marsala
Transform your weeknight dinners with this rich and flavorful Turkey Marsala recipe, a delightful twist on the classic Italian dish. Tender turkey cutlets are dredged in flour and pan-seared to golden perfection before being coated in a luscious Marsala wine sauce infused with the earthy goodness of cremini mushrooms, aromatic garlic, and a touch of silky heavy cream. This elegant yet easy-to-make dish comes together in just 40 minutes, making it a perfect option for both busy evenings and special occasions. Garnished with fresh parsley for a burst of freshness, Turkey Marsala pairs beautifully with creamy mashed potatoes, pasta, or a medley of steamed vegetables. Experience a restaurant-quality meal right in your own kitchen with this simple yet sophisticated recipe!
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Recipe Information
Ingredients
- 4 pieces Turkey cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms
- 2 cloves Garlic cloves, minced
- 0.75 cup Marsala wine
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the turkey cutlets with salt and black pepper on both sides.
Dredge each turkey cutlet in the all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.
Add the turkey cutlets to the skillet in a single layer. Cook for 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
Add the remaining olive oil and butter to the skillet. Once melted, add the sliced cremini mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Let the wine simmer for 2 minutes.
Add the chicken broth and heavy cream to the skillet. Stir well and let the sauce simmer for 5-7 minutes until it thickens slightly.
Return the turkey cutlets to the skillet, spooning some of the sauce over them. Simmer for 2-3 minutes to heat through and allow the flavors to meld.
Garnish with freshly chopped parsley before serving. Serve hot with your choice of pasta, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 26.5 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
