Inspired by the classic veal Marsala, this recipe features turkey cutlets, a perfect match for the slightly sweet wine and earthy mushrooms. Serve over pasta or try bulgur wheat, which soaks up the sauce and adds great texture to the dish.
1 1/4 lb turkey breast cutlets
Coarse kosher salt and freshly ground pepper, to taste
2 1/2 Tbs Olive Us olive oil, plus more as needed
All-purpose flour for dredging
1 large shallot, minced (used 2 garlic cloves and onion, minced)
1 lb button or cremini mushrooms, sliced
1 cup dry Marsala
3/4 cup low-sodium chicken broth
3 Tbs minced fresh thyme
1 to 2 Tbs Olive Us Butter olive oil or unsalted butter
1 1/4 cups cooked bulgur wheat (or serve over pasta)
Season the turkey cutlets on both sides with salt and pepper. In a large nonstick fry pan over medium-high heat, warm 1 Tbs of the olive oil. Dredge half the turkey in flour, shaking off the excess, and add to the pan. Cook, turning once, until just brown, about 2 minutes per side. Transfer to a platter. Repeat with the remaining turkey, adding more olive oil to the pan if needed.
(don’t overcook the turkey or chicken as it’ll cook a little more when added to the sauce at end)
In the same pan over medium-high heat, warm the remaining 1 1/2 Tbs. olive oil. Add the shallot and sauté until fragrant, about 30 seconds. Add the mushrooms, season lightly with salt and pepper and sauté until the mushroom juices are absorbed, about 4 minutes. Add the Marsala and broth and simmer until the juices reduce and thicken slightly, about 8 minutes. Add the thyme and butter olive oil and stir. Add the turkey and any juices on the platter. Simmer, turning the turkey occasionally, until the sauce thickens slightly, about 3 minutes.
Divide the bulgur (or pasta) among 4 warmed plates. Arrange the turkey on the bulgur. Spoon the mushrooms and sauce over the turkey and serve immediately. Serves 4.
Quick Tips: Chicken cutlets work as well here as the turkey—both are perfect for quick sautéing. If you have it on hand, sweet Marsala can replace the dry, yielding a more syrupy sauce. On a busy night, use pre-sliced mushrooms to help make this recipe even easier.
Adapted from Williams-Sonoma