Turkey Marsala with Lemon Broccolini
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 452 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 72 milligrams
- Sodium
- 542 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 2 grams
- Protein
- 43 grams
- Total: 40 min
- Active: 15 min
Ingredients
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
1 cup all-purpose flour
2/3 cup dry Marsala wine
2/3 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
Directions
- 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.