Turkey Marsala

• 4 turkey breast cutlets
• all-purpose flour, for dredging the turkey
• 2 tablespoons sweet butter
• 1 tablespoon olive oil
• 1 cup marsala, divided
• 1 tablespoon marsala, divided
• 4 large shallots, sliced
• 1 cup chicken stock or 1 cup broth
• 1 cup fresh mushrooms, sliced
• 14 teaspoon dried sage
• salt & freshly ground black pepper
• chopped fresh parsley, for garnish
• 1 lemon, cut into thin slices, for garnish

1. Dip the turkey cutlets in the flour to lightly coat both sides; shake off any excess.
2. In a large skillet, heat the butter and oil over MEDIUM heat.
3. Add 1 Tablespoon of the Marsala.
4. Cook the turkey cutlets for about 3 to 5 minutes on each side, or until lightly browned.
5. Transfer the cutlets to a warm plate.
6. Add the shallots to the pan and cook for 4 to 6 minutes, or until they are transparent.
7. Add the remaining 1 cup of Marsala, scraping up the browned bits from the bottom of the skillet.
8. Add the chicken stock and simmer for 8 to 10 minutes, or until the sauce is reduced by about half.
9. Add the mushrooms and sage and cook for about 5 minutes.
10. Return the turkey to the skillet and heat through.
11. Season with salt and pepper.
12. Transfer the turkey to a serving platter.
13. Garnish with parsley and lemon slices.
14. Serves 4.

turkey breast cutlets, flour, sweet butter, olive oil, marsala, marsala, shallots, chicken, fresh mushrooms, sage, salt, fresh parsley, lemon

Taken from www.food.com/recipe/turkey-marsala-144712 (may not work)