Turkey Marsala With Lemon Broccolini

• 12 ounces broccolini
• 3 tablespoons EVOO
• freshly ground pepper
• 1 lemon halved, 1/2 thinly sliced, 1/2 juiced
• 2 tablespoons unsalted butter
• 2 cloves garlic thinly sliced
• 4 cups cremini mushrooms sliced, about 12 oz
• 1 1/4 pounds turkey breast cutlets trimmed
• 1/3 cup all purpose flour
• 2/3 cup marsala wine
• 2/3 cup low sodium chicken broth
• 2 tablespoons fresh parsley chopped

1. Preheat broiler. Toss the broccolini with 1 tbsp oil, 1/4 tsp salt and a few grinds pepper on a baking sheet; add the lemon slices. Broil until broccolini is tender and just starting to char, 5-6 minutes. Set aside and cover to keep warm.
2. Meanwhile, heat 1 tbsp butter and the garlic in a nonstick skillet over medium-high heat. Add the mushrooms and cook until browned and the liquid is evaporated, about 6 minutes. Transfer to a bowl.
3. Pound the turkey to an even thickness, if needed. Mix the flour, 1/2 tsp salt, and a few grinds of pepper in a shallow dish. Dredge turkey in the flour. Heat 1 tbsp oil in the skillet over medium-high heat. Add half of the turkey and cook until browned and cooked through, 2-3 minutes per side; transfer to a plate. Repeat with the remaining oil and turkey; transfer to the plate.
4. Increase the heat to high. Add the wine and cook until reduced by half, 2 minutes. Add the broth and cook until reduced by half, 4 minutes. Add the mushrooms and the remaining 1 tbsp butter. Remove from heat and stir in the parsley and 1 tbsp lemon juice. Spoon the sauce over the turkey; serve with broccolini.

broccolini, evoo, freshly ground pepper, lemon halved, unsalted butter, garlic, cremini mushrooms, turkey breast cutlets trimmed, flour, marsala wine, chicken broth, parsley

Taken from www.yummly.com/recipe/Turkey-Marsala-with-Lemon-Broccolini-1026060 (may not work)