Turkey Marsala with Lemon Broccolini

Total Time:
40 min
15 min
25 min

4 servings

  • 12 ounces broccolini
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 lemon, halved (1/2 thinly sliced, 1/2 juiced)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, thinly sliced
  • 4 cups sliced cremini mushrooms (about 12 ounces)
  • 1 1/4 pounds turkey breast cutlets, trimmed
  • cup all-purpose flour
  • 2/3 cup dry Marsala wine
  • 2/3 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • Preheat the broiler. Toss the broccolini with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet; add the lemon slices. Broil until the broccolini is tender and just starting to char, 5 to 6 minutes. Set aside and cover to keep warm.

  • Meanwhile, heat 1 tablespoon butter and the garlic in a nonstick skillet over medium-high heat. Add the mushrooms and cook until browned and the liquid is evaporated, about 6 minutes. Transfer to a bowl.

  • Pound the turkey to an even thickness using a heavy skillet, if needed. Mix the flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow dish. Dredge the turkey in the flour. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half of the turkey and cook until browned and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon olive oil and turkey; transfer to the plate.

  • Increase the heat to high. Add the wine and cook until reduced by half, 2 minutes. Add the broth and cook until reduced by half, 4 minutes. Add the mushrooms and the remaining 1 tablespoon butter. Remove from the heat and stir in the parsley and 1 tablespoon lemon juice. Spoon the sauce over the turkey; serve with the broccolini.

  • Photograph by Charles Masters

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