Turkey Marsala with Mushrooms

• 2 tbsp. butter or margarine
• 10 oz. mushrooms
• 3/4 tsp. salt
• 1 lb. turkey cutlets
• 3 tbsp. all-purpose flour
• 1/4 tsp. ground black pepper
• 1 tbsp. olive oil
• 1/2 c. dry Marsala wine
• 1/4 c. water

1. In nonstick 12-inch skillet, melt 1 tablespoon butter over medium-high heat.
2. Add mushrooms and 14 teaspoon salt; cook until mushrooms are golden brown and liquid has evaporated, about 7 minutes.
3. With slotted spoon, transfer mushrooms to medium bowl.
4. Meanwhile, with meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound turkey cutlets to 1/4-inch thickness.
5. On waxed paper, combine flour, pepper, and remaining 1/2 teaspoon salt; use to coat cutlets, shaking off excess.
6. In same skillet, melt remaining 1 tablespoon butter with oil over medium-high heat.
7. Add half of cutlets and cook until cutlets are golden brown and lose their pink color throughout, 1 to 2 minutes per side.
8. Transfer cutlets to bowl with mushrooms; keep warm.
9. Repeat with remaining cutlets.
10. To skillet, add Marsala and water; cook 1 minute.
11. Stir in turkey cutlets and mushrooms, turning to coat with sauce.
12. Makes 4 main-dish servings.Nutritional information is based on one serving without skin and including pan juices.

butter, mushrooms, salt, turkey cutlets, allpurpose flour, ground black pepper, olive oil, marsala wine, water

Taken from www.delish.com/recipefinder/turkey-marsala-mushrooms (may not work)