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Turkey Breast Cutlets Marsala

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Turkey Breast Cutlets Marsala

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Four ½-inch-thick turkey breast cutlets

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

1 teaspoon dried sage

¼ cup dry Marsala wine

¼ cup canned chicken broth

1 tablespoon chilled butter

Season the turkey with the salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the turkey cutlets and brown, about 3 minutes. Turn and brown the other sides, about 3 minutes longer. Be careful not to overcook the cutlets or they will be dry.

Sprinkle the turkey cutlets with sage. Add the wine and broth and bring to a simmer, cooking for about a minute. Using a slotted spoon, transfer the cutlets to the center compartment of the foil containers.

Increase the heat to high and boil the wine mixture until it reduces to ¼ cup, about 2 minutes. Remove from the heat, whisk in the cold butter and pour over the cutlets. 4 center compartment servings.

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