Thursday, October 23, 2008

Turkey Marsala

I haven't added anything in a while so I thought I would plug in tonight's dinner. I got home late from work and wanted to get dinner ready in about 30 minutes (not that I'm competing with Rachel Ray).

Season 3/4 cup flour with several grinds of black pepper, 2 tsp. granulated garlic, 1 tsp thyme, and 1/2 Cayenne pepper.

Lightly pound out 1 pound of turkey breast cutlets and dredge in the seasoned flour.

Heat 3 tbsp olive oil & 1 tbsp butter in 10" saute pan. Saute cutlets 2 minutes on each side (do this in 2 batches). Remove to plate lined with paper towel, keep warm in oven.

Drain excess oil. Add 1 large minced shallot and 1/2 pound sliced mushrooms. Saute on high for about 5 minutes. Season with pepper, thyme, and granulated garlic. Add 3/4 cup Marsala wine. Bring to boil and reduce by 1/2. Add 1 cup beef stock, bring to boil. Add turkey back to pan and baste with sauce. (sauce will still be loose at this point) Simmer for at least 5 minutes. Just before serving reduce heat to low and add 1 tbsp of butter (cut into pieces) and swirl into sauce. Do not boil sauce as the butter will break.

Serve over rice or noodles (we had it with Kashi tonight) and sprinkle with sliced green onions.

The sauce for this dish is thickened by reduction, the flour from the sauteed turkey, and lastly the final liaison of the butter. This dish also works well with chicken or veal.

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