Ingredients

• 2 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 8 ounces turkey cutlets
• 3 teaspoons canola oil, divided
• 3 cups thinly sliced, mixed mushrooms, such as shiitake, oyster, chanterelle, white or cremini (6 ounces)
• 1/4 cup Marsala, (see Note)
• 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
• 1 teaspoon chopped fresh parsley

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Cooking Directions

Step 1

Whisk flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.

Step 2

Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the turkey and cook until just beginning to color, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 3

Increase heat to medium-high. Add the remaining 1 teaspoon oil and mushrooms; cook, stirring often, until softened, 2 to 4 minutes. Cover, reduce heat to low and cook, stirring occasionally, until the mushrooms are tender, 2 to 4 minutes.

Step 4

Increase heat to medium-high, add Marsala and broth; bring to a boil. Cook, stirring with a wooden spoon to scrape up any browned bits, until the sauce thickens slightly, 1 to 2 minutes. Reduce heat to medium-low, return the turkey to the pan. Cook, turning once, until the turkey is heated through, 1 to 2 minutes. Serve garnished with parsley.