Turkey Scaloppine Marsala
Serving Size / Yield
- cooking spray
- 1 (8 oz.) turkey tenderloin
- 1/2 C. all-purpose flour
- 4 oz. button mushrooms, sliced
- 1 Tbs. fresh lemon juice
- 1/4 C. low-sodium canned beef broth
- 3 Tbs. dry Marsala wine
To prepare turkey tenderloin: cut on diagonal against grain into scallops 1/8" thick. Discard white membrane.
Lightly coat with cooking spray a nonstick saute pan that has a cover.
Dust the turkey scallops with the flour and brown over high heat, turning often to ensure even cooking. Add the mushrooms and cook for 2 minutes.
Lower heat to medium. Add lemon juice, beef broth and Marsala. Cover and simmer 5 minutes. Transfer turkey to a heated platter and keep warm.
Raise heat to high and boil pan drippings, stirring, until sauce begins to become syrupy. Return turkey to pan and turn to coat evenly.