- 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
Whisk flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.
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.
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.
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.
- Serving: Per serving
- Calories: 214
- Carbohydrates: 7g
- Fat: 8g
- Protein: 31g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 46mg
- Potassium: 368mg
- Sodium: 206mg
- Exchanges: 1 vegetable, 4 very lean meat, 1 fat
- Carbohydrate Servings: 12