Turkey Marsala

• 1 (20 ounce) package turkey breast tenderloins
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1/2 lb fresh mushrooms, sliced
• 1 tablespoon butter
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup marsala wine (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar) or 1/2 cup reduced-sodium chicken broth (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar)
• 1 teaspoon lemon juice

1. Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
2. In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
3. In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.

turkey breast tenderloins, flour, salt, pepper, olive oil, fresh mushrooms, butter, chicken broth, marsala wine, lemon juice

Taken from www.food.com/recipe/turkey-marsala-172205 (may not work)