Turkey Cutlets with Marsala Wine Sauce
- 3 tablespoons flour, all-purpose
- 4 each turkey breast cutlets
- 2 tablespoons olive oil
- 1/2 cup scallions, spring or green onions sliced
- 1 teaspoon garlic minced
- 13 cup chicken broth
- 13 cup marsala wine
- 1/2 teaspoon kosher salt
- 2 teaspoons rosemary leaves minced
- 2 tablespoons italian parsley
- On a piece of wax paper, combine flour and pepper.
- Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy).
- In a 12-inch skillet, heat oil over medium low heat.
- Add cutlets and saute until lightly golden, about 2 minutes on each side.
- Transfer to platter.
- Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, about 2 minutes.
- Add garlic and saute for 1 minute.
- Add chicken broth and wine to skillet.
- Turn heat to medium and cook until liquid is reduced to half, about 3 minutes.
- Season with salt and rosemary.
- Return cutlets and any accumulated juices to skillet.
- Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.
- Transfer cutlets to platter.
- Spoon sauce over cutlets, garnish with parsley, and serve.
flour, turkey breast cutlets, olive oil, scallions, garlic, chicken broth, marsala wine, kosher salt, rosemary, italian parsley
Taken from recipeland.com/recipe/v/turkey-cutlets-marsala-wine-sau-43388 (may not work)