Turkey Marsala with Lemon Broccolini

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.